Chicken Puff Pastry Pie

Preheat the oven to 200C. Gently fry the leeks and carrots in a splash of oil for 10 mins, then add the garlic and chicken, increase the heat and cook for a few mins before pouring in the wine. Bubble away for a couple of minutes, then add the mustard and crème fraîche, and simmer for 5 mins more.
Make a paste with the flour and a splash of water, then stir into the pan. Mix in the parsley, then pour the lot into a pie dish. Drape the rolled pastry over the top of the dish, trim the excess and seal the edges, and cut a small hole in the middle. Brush the top with milk, then bake for 30 mins until golden and puffed. Perfect!

50 mins

4 serving

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