300g pastry (homemade shortcrust OR shop bought puff)
a knob of butter
15g plain flour
350ml chicken stock
3 carrots (chopped)
100g frozen peas
milk (to glaze)
1. Wash and chop your leeks. Put a knob of butter in a large dish and heat on the hob. Add the leeks and stir until soft. Add the flour and stir. Add the chicken stock, carrots and peas. Leave to simmer for 20 minutes.
2. Leave to cool for a little bit then add the cooked chicken. Preheat the oven to 180 fan.
3. Lightly flour a clean surface and roll out your pastry. Put the mixture in a pie dish. Cover with the pastry and brush with milk (or a beaten egg if you're feeling fancy) Bake for 25-30 minutes until golden brown on the top.
It's a very simple, classic recipe. I make the pie regularly, it's ideal the day after a roast chicken. I've never had the chance to photograph it before today as it's usually gobbled up very quickly! X Bo