Chicken and Leek Pie

Cut 600 g chicken breast into 2–3 cm pieces. Preheat the oven to 200 °C (180 °C fan).

Melt 50 g butter in a large frying pan, add the thinly sliced leek and sauté for 7–8 minutes over medium heat until softened.

Add the chicken, season with salt and pepper. Sauté for 5–6 minutes, stirring, until the pieces turn white and start to brown.

Sprinkle 2 tbsp plain flour over the filling, stir and cook for 1 minute. Gradually pour in 300 ml hot chicken stock, stirring constantly until the sauce is smooth.

Pour in 200 ml cream, add 1 tsp Dijon mustard, bring to a gentle simmer and cook for 8–10 minutes, until the chicken is fully cooked and the sauce has thickened. Remove from the heat and let the filling cool for 20 minutes.

Transfer the filling into a pie dish with a capacity of about 1.2 litres. Cover with 400 g puff pastry, press the edges onto the rim, trim off any excess and cut a small slit in the centre to let steam escape.

Beat 1 egg and brush it over the surface of the pastry. Chill the assembled pie for 15 minutes so the pastry holds its shape better.

Bake for 30–35 minutes at 200 °C, until the pastry is puffed and deep golden and the filling is bubbling. Let the pie rest for 5 minutes before serving.