Chicken and Leek Pie

Method

1. Heat the oven to 200°C (180°C fan).

2. Melt the butter and soften the leeks for 5 minutes. Add the chicken and cook 5 minutes.

3. Stir in the flour, then gradually add the stock. Simmer until thickened.

4. Add the cream, mustard, tarragon and salt. Pour into a pie dish and cool slightly.

5. Cover with the pastry, trim, cut a slit and brush with egg.

6. Bake 25 to 30 minutes until golden and puffed.

• pie
• british
• comfort

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