The good thing about pie is you can fill it with whatever you have in the fridge – there are many classic combinations. Our favourite is chicken and leek as the flavours really compliment each other. We cheated a bit and used ready made pastry (but many celebrity chefs say this is OK as the pastry available in the shops is of good quality and saves a lot of time!). We also went for the (slightly) healthier option and only used pastry as a lid rather than a case – this makes the pie a lot lighter as well and you feel less guilty afterwards! Experiment with different fillings and discover your favourite!
4 chicken breasts
3 small leeks
1 white onion
2 chicken stock cubes
1 tbsp dried thyme
1 tsbp English mustard
50ml creme fraiche
250ml white wine
750ml chicken stock
50g plain flour (plus extra for dusting)
500g puff pastry
2 tbsp vegetable oil
Salt and pepper
1. Chop the onion and the leeks and soften in the vegetable oil in a large pan. Add the diced chicken and cook on a medium heat until sealed.
2. When there is no or very little pink chicken visible, add the flour to the pan and stir. Gradually add the stock and the wine, allowing the sauce to thicken after each addition. You may not need to use all of the liquid – the sauce should not be too runny.
3. Add the mustard and the creme fraiche and season with the salt, pepper and thyme.
4. Preheat the oven to gas mark 5/180C. Transfer the pie filling to an ovenproof dish.
5. Roll out the pastry until it is large enough to cover the top of the dish. Place the pastry over the top of the dish, allowing it to rest on top of the mixture. Press the edges of the pastry against the sides of the dish, prick with a fork to allow air to escape whilst cooking and rub the pastry with a small amount of milk.
6. Bake in the oven until golden brown and the pastry has puffed – this should take around 25 minutes.
Serve with seasonal vegetables (we had asparagus and broccoli) and mashed potatoes. Enjoy!