Light Chicken and Leek Pie

• 1 tbsp Olive oil
• 1 medium Yellow onion
• 2 medium Leek
• 600 g Chicken thighs, boneless, skinless
• 6 sprigs Fresh thyme
• 2 tbsp Dijon mustard
• 300 ml Chicken stock
• 150 g Crème fraiche
• 320 g Puff pastry, all-butter preferred

1. Heat the oven to 200°C (390°F). Halve, peel and finely slice the onion; trim the leeks, split lengthways, rinse well, then slice into half-moons.
2. Heat the olive oil in a large frying pan over a medium heat. Add the onion and leeks and cook for 10 to 12 minutes, stirring often, until soft and sweet but not browned.
3. Add the chicken thighs and cook for 4 to 6 minutes, turning, until lightly coloured on the outside. Strip the thyme leaves from the sprigs and stir them in, then add the Dijon mustard and cook for 1 minute.
4. Pour in the chicken stock and bring to a gentle simmer. Cook for 10 to 12 minutes until the chicken is cooked through and the sauce has reduced slightly.
5. Take the pan off the heat and stir in the crème fraiche until smooth. Tip the filling into a baking dish and let it cool for 5 minutes so the pastry does not melt on contact.
6. Lay the puff pastry over the dish, trimming to fit, then press the edges to seal against the rim. Cut a small steam hole in the centre and lightly score the top for a neat finish.
7. Bake for 20 to 25 minutes until the pastry is well risen and deep golden, and the filling is bubbling at the edges. Rest for 5 minutes before serving so the sauce settles slightly.

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