Ingredients | Serves 5-6

40g Butter

1x block puff pastry

300g leftover roast chicken, chopped 

1 large leek, washed and sliced

1 sprigg rosemary, leaves removed and finely chopped 

2 tbsp plain flour

2 tbsp sherry vinegar 

400ml chicken stock

1 tsp dijon mustard

100g creme fraiche 

salt and pepper 

1 egg, beaten for egg wash

Sesame seeds (optional)

Method

1. Set your oven to 190C. Place your skillet on a medium heat, add the butter, followed by the leeks, a sprinkle of salt and cook until softened. 

2. Stir in the flour and once incorporated add the sherry vinegar followed by the chicken stock, mustard and a pinch of black pepper. Give everything a good stir and bring to a simmer. Once simmering and if the sauce has thickened reduce the heat to low and stir in the creme fraiche. Remove from the heat and stir in the chicken. 

3. Roll out the puff pastry on a floured work surface and gently place over the skillet. Slice off the excess pastry around the skillet with a knife, you want to make sure the pastry is just hanging over the edge of the skillet. Score the edges with a fork and the centre with a knife, brush with the egg wash and scatter some sesame seeds over the top. 

4. Place the chicken pie in the oven and cook for 25 minutes or until the pastry is nice and golden. Remove from the heat and let it cool. I love to serve the pie alongside some mash and green beans. 

Recipe Notes

If you don’t have left-over chicken, you could substitute with skinless boneless chicken thighs. Simply add them to a roasting tray along with a drizzle of oil, salt and pepper and roast for 15 - 20 minutes. Remove from the oven, let them cool before shredding. 

I like the slightly more acidic flavour you get from creme fraiche but double cream would also work well 

Frozen peas would make a nice addition if you want to increase your veg count, add them to the sauce along with the chicken.