CHICKEN & LEEK PIE

Preparation Method :

• Melt the butter in a pan, add the chicken and cook for 5 minutes until white - don't let it brown. Add the onions and cook for 5 minutes.
• Add the garlic, stock and seasoning, bring to a simmer and cook for 20 minutes until the chicken is tender and cooked through.
• Meanwhile, cook the leeks in a pan of boiling salted water for 5 minutes until just tender. Drain well and leave to cool.
• Transfer the chicken and onions to a bowl using a slotted spoon. Strain the stock into a clean pan then boil until reduced by two-thirds.
• Add the cream, bring to a simmer and cook for 10 minutes to make a thick coating sauce. Season and add a squeeze of lemon juice.
• Add the chicken and leeks to the sauce. Pour into a pie dish, reserving any leftover sauce to serve with the pie. Leave to cool.
• Roll out the pastry and use to cover the pie. Score a pattern on top, make a hole in the centre, brush with egg and bake for 40 minutes until golden.