Chicken and Leek Pie

Ingredients

• Chicken breasts, boneless and skinless 400g
• Leeks, trimmed and sliced 2 medium
• Onion, finely chopped 1 medium
• Garlic cloves, crushed 2
• Butter 50g
• Plain flour 50g
• Chicken stock 500ml
• Double cream 150ml
• Fresh thyme leaves (optional) 1 tsp
• Salt and freshly ground black pepper to taste
• Ready-rolled puff pastry sheet 1 x 320g pack
• Egg, beaten (for egg wash) 1

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6). Lightly grease a pie dish (approx. 20cm diameter).
2. Melt the butter in a large saucepan or ovenproof frying pan over a medium heat. Add the chopped onion and cook for 5-7 minutes until softened. Add the crushed garlic and cook for another minute until fragrant.
3. Add the sliced leeks and diced chicken breast to the pan. Cook for 5-8 minutes, stirring occasionally, until the chicken is lightly browned and the leeks have softened.
4. Sprinkle the flour over the chicken and leek mixture. Stir well and cook for 1-2 minutes to form a roux.
5. Gradually whisk in the chicken stock, ensuring there are no lumps. Bring the mixture to a simmer, then stir in the double cream and thyme leaves (if using).
6. Continue to simmer gently for 5-7 minutes, stirring constantly, until the sauce has thickened to a rich, coating consistency. Season generously with salt and black pepper.
7. Pour the chicken and leek filling into the prepared pie dish.
8. Unroll the puff pastry sheet and place it over the filling. Trim any excess pastry and crimp the edges to seal. Make a few slits in the top of the pastry to allow steam to escape.
9. Brush the top of the pastry with the beaten egg wash for a golden finish.
10. Bake in the preheated oven for 30-35 minutes, or until the pastry is puffed up, golden brown, and the filling is bubbling.