DINNER

Chicken & leek pie

8 SmartPoints from the heat and leave to cool. Stir in the crème fraîche, tarragon and peas and set aside. Preheat the oven to 200c, fan 180c, gas mark 6. Spoon the chicken mixture into a 2-litre pie dish. Unroll the pastry and drape over the top of the pie. Press the edges down to create a seal and trim any excess pastry from around the edges. Make a couple of slits in the top to allow steam to escape, then brush the milk over the pastry. Bake for 25-30 minutes or until the top is crisp and golden. l 1 sheet light puff pastry l Skimmed milk, to glaze Serves 6 l 1 tsp olive oil l 700g chicken breast fillets, skinless, diced l 3 leeks, trimmed and thickly sliced l 2 tbsp plain flour l 400ml chicken stock, made with 1 stock cube l 2 tbsp half-fat crème fraîche l 1 tbsp fresh tarragon, chopped l 60g frozen peas USING the oil, fry the chicken over a medium heat for around 5 minutes, or until it turns golden. Add the leeks and cook for a further 2 minutes. Stir in the flour and continue to cook for another minute before gradually adding the stock, stirring continuously. Bring to the boil for 2 minutes, then reduce the heat to a simmer and cook for around 8 minutes until the sauce has thickened. Remove