Take a look at our similar recipe, this chicken, mushroom and leek pie has a filo pastry topping.

Ingredients

• Glug of veg oil

• 2 leeks, finely sliced

• 3 carrots, finely sliced

• 2 garlic cloves, crushed

• 6 free-range skinless chicken thigh fillets, chopped

• 150ml dry white wine

• 2 tbsp wholegrain mustard

• 4 tbsp créme fraíche

• 1 tbsp plain flour

• Bunch of fresh parsley, chopped

• 320g ready-rolled puff pastry

• Splash of milk

STEP 1

Heat the oven to 200°C/180°C fan/gas 6. In a large deep frying pan, heat a glug of veg oil and add the sliced leeks and carrots. Gently fry for about 10 minutes until starting to soften.

STEP 2

Add the garlic cloves and chicken thigh fillets and turn up the heat. Cook for a few more minutes, then add the dry white wine. Bubble the wine for a couple of minutes, then stir in the wholegrain mustard and créme fraíche and simmer for 5 minutes.

STEP 3

Mix the plain flour with water to make a paste, then stir it into the pan. Stir in the fresh parsley and pour into a 1.5 litre pie dish with a pie funnel (optional).

STEP 4

Unroll ready-rolled puff pastry and drape it over the dish. Trim any excess, press down on the edges with a fork to seal, then cut a small hole in the centre. Cut shapes from the trimmings to decorate the top. Brush the pastry with milk, then bake for 25-30 minutes until golden.