Chicken and Leek Pie

Pie insides
* 4 Chicken Breasts
* 4 Leeks
* 1 Brown Onion
* 1 300ml tub of Crème Fraiche or normal Cream
* 1 glass of White Wine (approx. 300ml)
* 50g of Salted Butter
* 1 tin of Sweetcorn (completely optional)
* Salt and Pepper to taste (I sometimes use Cayenne Pepper for that extra kick!!)
Pie Top
* Puff Pastry (one pack or ready rolled or one block)
* Milk (for painting the pastry to make it look golden)
* Flour (for dusting the pastry so it doesn’t stick to the rolling pin)Equipment
* Ceramic pie/baking dish
* Rolling pin (if your pastry is not ready rolled

- Dice chicken then place in a buttered fry-pan and brown on the surfaces and remove from heat
- Chop leeks into small rounds and dice onion
- In the same pan used to cook chicken add remaining butter and melt, then add leeks and onion and cook till starting to soften
- Season mixture with salt and pepper
- Add the chicken and combine before pouring in crème fraiche, wine and corn if using, reduce heat and simmer (for about 20mins) till the chicken and leek are in a thick creamy sauce then remove from heat
- Place the mixture in your pie dish
- In needed roll out Puff Pastry
- Place the Pastry on top of the pie dish and trim edges, I usually use the left over to make a decoration like a heart or star to go on top
- Paint the top of the puff pastry with milk
- Cook in the oven covered in foil for about 15mins then remove foil and bake till pastry is golden (approx 25-20min more)
- Serve immediately or once cooled freeze then re-heat in the oven when required

* In the Winter I serve the pie with Spump which is a mashed mixture of Sweet Potatoes and Potatoes with a little Butter and Salt and Pepper, In the Summer it's good with a Green Salad, New Potatoes and a bit of Spicy Peach Chutney!!