Method

1. Preheat the oven to 200C/180C (fan)/Gas 6.
2. Heat the olive oil in a large sauté pan, add the chicken and cook over a medium/high heat for 8-10 minutes, until starting to colour.
3. Add the leeks and garlic and continue to cook for 5-7 minutes. Transfer the contents of the pan to a large dish/plate and set aside.
4. For the sauce, melt the butter in the sauté pan, add the flour and cook over a low heat for 1-2 minutes. Gradually pour in the chicken stock, turn up the heat to bring to the boil, stirring continuously. Reduce to a gentle simmer and cook for 2-3 minutes.
5. Mix the chicken and leeks with the sauce and transfer to a 20-22cm pie dish.
6. Brush the edge of the pie dish with beaten egg, unroll the pastry and with a sharp knife cut strips of pastry (approx 2cm wide) from the edges and use to form a rim on the pie dish. Brush the edge with beaten egg to help the pastry stick.
7. Carefully lift the remaining pastry, lay over the dish and press down the edges to form a good seal.
8. Trim off any excess pastry with a sharp knife (reserve the trimmings to decorate) and flute the edges. Make two holes in the centre of the pie to allow the steam to escape.
9. Cut out leaves or other shapes of your choice, brush the pastry top with egg wash, arrange leaves on top and brush again. Bake for 25-30 minutes, or until the pastry is golden brown.
10. Allow to stand for 5-10 minutes before serving.

Tips

• Take the pastry out of the fridge and remove from the packaging approximately 10 minutes before you are ready to use it, as it will be easier to work with.
• Instead of using leeks, you could use leftover vegetables from your Sunday roast!
• This recipe makes one large pie, but you could make a few individual pies in a large muffin tray.