Chicken Pot Pie with Flaky Pastry Crust

• 50 g Butter
• 2 medium Leek
• 2 medium Carrot
• 35 g Plain flour
• 500 ml Chicken stock
• 2 pieces Bay leaves
• 6 sprigs Fresh thyme
• ½ tsp Black pepper
• 650 g Chicken thighs, boneless, skinless
• 200 ml Double cream
• 150 g Frozen peas
• 320 g Puff pastry, all-butter preferred
• 1 piece Egg
• 1 tsp Fine sea salt

1. Heat the oven to 200°C (390°F). Slice the leek and cut the carrot into small, bite-sized pieces.
2. Melt the butter in a saucepan over medium heat. Add the leek and carrot with the salt and cook for 6 to 8 minutes until softened but not coloured.
3. Stir in the plain flour and cook for 1 minute, stirring constantly. Gradually whisk in the chicken stock until smooth, then add the bay leaves, thyme and black pepper.
4. Add the chicken thighs and bring to a gentle simmer. Cook for 12 to 15 minutes, stirring occasionally, until the chicken is just cooked through and the sauce has lightly thickened.
5. Turn off the heat and stir in the double cream, then fold in the frozen peas. Remove and discard the bay leaves and thyme sprigs, then tip the filling into a baking dish.
6. Lay the puff pastry over the dish and trim the edges, pressing to seal. Cut a small steam hole in the centre; if using the egg, beat it and brush over the pastry.
7. Bake for 25 to 30 minutes until the pastry is puffed and deep golden and the filling is bubbling at the edges. Rest for 10 minutes before serving so the sauce settles slightly.

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