Chicken and Leek Pie

Filling

• 700 g Chicken thighs, boneless, skinless
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 40 g Butter
• 450 g Leek
• 35 g Plain flour
• 450 ml Chicken stock
• 2 tsp Dijon mustard
• 200 ml Double cream
• 6 sprigs Fresh thyme

Topping

• 320 g Puff pastry, all-butter if possible
• 1 Egg

1. Heat the oven to 200°C (390°F). Cut the chicken into bite-size pieces, then season with the salt and pepper.
2. Melt the butter in a saucepan over medium heat. Add the leeks and cook for 8 to 10 minutes, stirring, until softened but not browned.
3. Add the chicken and cook for 5 to 6 minutes, stirring, until the outside turns opaque. Sprinkle over the flour and cook for 1 minute, stirring well so it coats everything.
4. Gradually whisk in the chicken stock until smooth, then add the Dijon mustard and thyme. Simmer gently for 10 to 12 minutes, stirring occasionally, until the chicken is cooked through and the sauce is thick enough to coat a spoon.
5. Turn the heat to low and stir in the double cream. Cook for 2 minutes to warm through, then taste and adjust with a little more salt and pepper if needed.
6. Tip the filling into a baking dish and let it cool for 10 minutes so the pastry stays flaky. Lay the puff pastry over the top, trim if needed, and crimp the edges to seal.
7. Beat the egg and brush it over the pastry. Bake for 25 to 30 minutes until the pastry is deep golden and the filling is bubbling at the edges.
8. Rest the pie for 10 minutes before serving so the sauce settles. Remove the thyme sprigs as you serve, if you like.

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