Chicken and Leek Pie

02Method

1. Preheat the oven to 200C. Melt the butter in a large pan and cook the leeks over medium heat for 5 minutes until soft. Remove and set aside.
2. Brown the chicken in the same pan in batches for 5 minutes, then return the leeks.
3. Sprinkle over the flour and stir for 1 minute. Gradually add the stock, cream, thyme, mustard and salt. Simmer for 10 minutes until thick.
4. Cool the filling for 10 minutes, then spoon into a 1.5 litre pie dish.
5. Cover with pastry, press the edges onto the rim and trim. Brush with egg and cut a slit in the centre.
6. Bake for 25-30 minutes until the pastry is deep golden and the filling is bubbling.

03Notes & substitutions

• Use leftover roast chicken instead of raw: skip the browning and add it with the stock.
• Add bacon, peas or mushrooms for variety.
• Replace the cream with milk for a lighter filling.
• Make individual pies in ramekins and reduce the bake time to 20 minutes.

04Common mistakes

• Putting pastry on a hot filling — the steam makes the base soggy and the pastry slumps; let it cool slightly.
• Under-cooking the sauce — it must be thick before it goes in the pie or it will run.
• Not washing the leeks — grit hides between the layers; slice them and rinse in a bowl of water.

05Storage & leftovers