Chicken and leek pie

Normally just make with chicken breasts

Ingredients

• 50g butter
• 2 Large Leeks, washed and thinly sliced
• 4 Spring onions
• 1 Clove garlic, crushed
• 1/4 cup (30g) plain flour
• 1 1/2 cups (375 ml) chicken stock
• 1/2 cup (125 ml) cream
• 1 medium barbecued chicken, chopped
• 2 sheets puff pastry, thawed
• 1/4 (60ml) milk

Method

1. Preheat the oven to the moderately hot 200c (Gas 6). In a pan, melt the butter and add the leak, spring onion and garlic. Cook over low heat for 6 minutes, or until the leek is soft but not browned. Sprinkle in the flour and mix well. Pour in the stock gradually and cook, stirring well, until the mixture is thick and smooth.
2. Stir in the cream and the chicken. Put the mixture in a shallow 20cm (8”) pie dish and set aside to cool.
3. Cut a circle out of one of the sheets of pastry to cover the top of the pie. Brush around the rim of the pie dish with a little milk. Put the pastry on top and seal around the edge firmly. Trim off any overhanging pastry and decorate the edge with the back of a form. Cut the other sheet into 1cm strips and roll each strip up loosely into a spiral. Arrange the spirals on top of the pie, starting from the middle and leaving a gap between each one. The spirals may not cover the whole surface of the pi. Make a few small holes between the spirals to let out any steam, and brush the top of the pie lightly with milk. Bake for 25-30 minutes, or until the top is brown and crisply. Make sure the spirals look well cooked and are not raw in the middle.