Chicken and leek pie

This pie is perfect any day of the week and the ready-made puff pastry makes it easy to make, as well as being the ideal complement to the creamy chicken and leek. Serves 6.

INGREDIENTS

2 tablespoons olive oil, divided 6 skinless chicken breast fillets, cubed 4 tablespoons white wine (optional) 2 medium leeks, chopped 15g butter 1 tablespoon plain flour 750ml milk 1 cube chicken stock Salt and pepper, to taste 1 (500g) block puff pastry

METHOD

1) Heat the oven to 200C/180C fan assisted, gas mark 6.

2) Heat 1 tablespoon oil in a frying pan until hot and fry the chicken until brown before setting aside.

3) Using the same pan, heat the remaining oil and add the wine, if using, then the leeks and cook until tender. Set aside.

4) Melt the butter in a large pot. Stir in the flour to create a smooth paste. Gradually add the milk, stirring continuously until the sauce thickens.

5) Add the chicken and leeks to the pot and add the stock cube and season with salt and pepper. Simmer over a low heat for 10 to 15 minutes.

6) Meanwhile, line a 23cm x 30cm tin with the pastry. Fill with the chicken and leek mixture and then cover with a layer of puff pastry.

7) Bake for 15 to 20 minutes or until pastry is puffy and golden.