This easy chicken and leek pot pie makes the most of ready-made puff pastry and is on the table in just 1 hour. It's the perfect comforting family meal for chilly evenings
Ingreadient
- 400g skinless boneless chicken thigh fillets
- 2 small leeks, washed and sliced into small chunks
- 300ml milk
- 50g butter
- 2 tbsp plain flour
- 1 tsp Dijon mustard
- 150ml single cream
- a small bunch tarragon, chopped
- 350g puff pastry
- 1 egg, beaten
Direction
- Put the chicken and leeks in a pan, pour over the milk and season well. Bring to a simmer, cover and simmer for 15 minutes. Cool then strain off the milk and keep in a jug. Tip the chicken and leeks into a bowl and tear all the meat into rough chunks.
- Melt the butter in a pan. Sprinkle over the flour and cook, stirring for a few minutes. Gradually add the strained milk, stirring until you have a sauce. Add the mustard and cream and stir. Add the chicken, leeks and tarragon, then mix well. Leave to cool a little.
- Tip into a dish then roll out the pastry to cover the top. Glaze with the egg and make a vent in the middle of the pastry. Bake at 190C/fan 170C/gas 5 for 25-30 minutes until golden.
