Creamy Leek and Chicken Pie

1: Preheat the oven to 190C.

2: In an ovenproof pan, sauté the chicken pieces in oil until caramelised around the edges. Remove and set aside.

3: Slice the onions and leeks, and sauté them in the same pan you used for the chicken pieces.

4: After about 5 minutes, add in the minced garlic and cook for a further minute.

5: Sprinkle over the flour and cook this for a couple of minutes or until no white parts remain.

6: Pour in the milk and stir well.

7: Add in the stock cube, dijon mustard, and nutmeg. Shred the cooked chicken pieces before adding them back in and gently simmer for 5 minutes.

8: Remove from heat and leave to sit for 15 minutes before stirring in the herbs.

9: Roll out the pastry so that it is large enough to cover your pan, then place it carefully on top of the pan, crimping the edges down.

10: Brush it with butter and stab a cross in the middle to allow the steam to exit whilst baking.

11: Bake in the oven for 25-30 minutes or until golden.