Chicken, leek and sage pot pies

SERVES 2 // PREP TIME 15 MINS // COOK 25 MINS

2 sheets frozen puff pastry, defrosted 1 egg, lightly beaten

Poppy seeds, to scatter 50 gm unsalted butter 1 small leek, thinly sliced 2 garlic cloves, crushed 600 gm skinless chicken thigh fillets, cut into 2.5cm pieces 250 ml (1 cup) white wine 2 tbsp plain flour 125 ml (½ cup) chicken stock 1 cup (250ml) pouring cream 1 tbsp each finely chopped sage and flat-leaf parsley leaves 2 tbsp finely grated parmesan

1 Preheat oven to 220°C. Cut one 15cm round from each sheet of puff pastry, place on a large baking tray lined with baking paper. Brush with egg and scatter with poppy seeds and sea salt flakes; bake until golden (20-25 minutes).

2 Meanwhile, heat butter in a frying pan over high heat. Add leek and garlic and cook, stirring frequently, until leek starts to soften (4-5 minutes). Add chicken and cook, stirring frequently, until chicken is half cooked (4 minutes). Deglaze with wine and reduce, scraping base of pan with a wooden spoon until wine has been reduced by three-quarters. Scatter over flour; and cook, stirring frequently, until flour is lightly toasted (1-2 minutes). Stir in stock, cream, herbs and parmesan. Bring to the boil, reduce to low and simmer until chicken is cooked and sauce has thickened; season to taste

(4-5 minutes).

3 Divide chicken and leek mixture between two small bowls or ramekins (375ml capacity), top with puff pastry lids, serve immediately.