Chicken and Leek Pie

Instructions

1. Prepare the chicken
   Season the chicken pieces with salt and pepper. In a large frying pan, melt 1 tablespoon of butter over medium-high heat. Add the chicken and cook for 5-6 minutes until golden but not fully cooked through. Remove from the pan and set aside.
2. Cook the leeks
   In the same pan, add another tablespoon of butter. Add the sliced leeks and cook gently for 8-10 minutes until soft but not colored. Season with salt and pepper.
3. Make the sauce
   Add the remaining tablespoon of butter to the leeks. Sprinkle in the flour and stir continuously for 1-2 minutes to form a roux. Gradually add the chicken stock, stirring constantly to avoid lumps. Bring to a simmer, then stir in the cream, thyme leaves, and mustard. Return the chicken to the pan along with the frozen peas. Simmer gently for 5 minutes until the sauce thickens slightly. Adjust seasoning if needed. Remove from heat and allow to cool for 10-15 minutes.
4. Assemble the pie
   Preheat the oven to 200°C (180°C fan/400°F/Gas Mark 6). Transfer the cooled chicken and leek mixture to a 23cm pie dish. Unroll the puff pastry and carefully place it over the filling, trimming any excess pastry. Use a fork to crimp the edges and seal the pie. Make a small hole in the center to allow steam to escape. Brush the top with beaten egg for a golden finish.
5. Bake the pie
   Place the pie in the preheated oven and bake for 30-35 minutes until the pastry is risen and golden brown. If the pastry browns too quickly, cover loosely with foil. Remove from the oven and let stand for 5 minutes before serving.