Chicken Pot Pie

• 60 g Unsalted butter
• 2 medium Leek
• 2 medium Carrot
• 50 g Plain flour
• 600 ml Chicken stock, hot
• 700 g Chicken thighs, boneless, skinless
• 150 g Green peas, frozen is fine
• 150 ml Double cream
• 320 g Puff pastry, all-butter preferred

1. Heat the oven to 200°C (390°F). Put a baking dish in the oven to warm while you make the filling.
2. Melt the butter in a saucepan over a medium heat. Slice the leek, dice the carrot, then cook them in the butter for 8 to 10 minutes until softened but not browned.
3. Stir in the flour and cook for 2 minutes, stirring constantly, to make a roux. Gradually whisk in the hot stock until smooth.
4. Bring to a gentle simmer, then add the chicken thighs. Cook for 18 to 22 minutes, stirring occasionally, until the chicken is cooked through and the sauce is thick enough to coat the back of a spoon.
5. Stir in the peas and simmer for 2 minutes. Take off the heat and stir in the double cream, keeping it gentle so it does not boil.
6. Carefully pour the filling into the hot baking dish. Lay the puff pastry over the top, trimming to fit, then press the edges to seal and cut a small steam slit in the centre.
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.

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