Chicken & leek pie

Ingredients

• 500g Chicken thighs
• 2 Leeks
• 1 sheet Puff pastry
• 200ml Crème fraîche
• 200ml Chicken stock
• 1 tbsp Wholegrain mustard

Method

1. 1Fry the diced chicken until golden, then soften the sliced leeks.
2. 2Stir in the stock, crème fraîche and mustard; simmer to a thick filling.
3. 3Tip into a dish and top with the pastry, sealing the edges.
4. 4Bake at 200°C for 25–30 min until the pastry is puffed and golden.