Chicken and Leek Pie

Soften the leeks

Melt 30 g of the butter in a large, deep ovenproof skillet or saucepan over medium-low heat. Add the sliced leeks with a good pinch of salt and cook, stirring occasionally, for 8–10 minutes until completely soft, sweet, and collapsed. Don't rush this step — well-cooked leeks are the flavour backbone of the filling.

Brown the chicken

Season the cubed chicken generously with salt and pepper. Increase the heat to medium-high and add the chicken to the pan. Cook for 3–4 minutes, stirring occasionally, until lightly golden on the outside. It doesn't need to be fully cooked through at this stage. Remove the chicken from the pan and set aside.

Make the roux

Reduce the heat to medium-low. Add the remaining 20 g of butter to the pan and let it melt. Sprinkle in the flour and stir constantly for 1–2 minutes, cooking out the raw flour taste and forming a pale paste. This roux is what will give the filling its thick, glossy body.

Build the sauce

Gradually pour in the chicken stock, a ladleful at a time, stirring continuously after each addition to keep the sauce smooth and lump-free. Once all the stock is incorporated, bring to a steady simmer and cook for 4–5 minutes, stirring often, until the sauce has thickened noticeably. It should coat the back of a spoon at this stage.

Finish the filling

Return the browned chicken to the pan. Stir in the double cream and simmer gently for a further 5–6 minutes until the chicken is cooked through and the sauce is thick, rich, and coats everything well. Taste and adjust seasoning with salt and pepper. Remove from the heat and allow to cool for 10–15 minutes — a slightly cooled filling prevents the pastry from going soggy and helps it hold its shape when topped.

Preheat the oven and prepare the dish

Preheat your oven to 200°C (180°C fan / 400°F). Transfer the filling to a deep pie dish if not already using one. The dish should be well-filled so the pastry has something to rest on rather than sinking into the filling.

Top with pastry and bake

Unroll the puff pastry sheet and drape it over the pie dish, pressing the edges firmly against the rim to seal. Trim away any excess with a knife, then use a fork to crimp the edges for a neat finish. Cut a small cross or slit in the centre of the pastry to allow steam to escape. Bake for 25–30 minutes until the pastry is deeply golden, puffed, and crisp.

Rest and serve

Leave the pie to rest for 5 minutes before serving — this allows the filling to settle and makes it easier to portion. Serve straight from the dish with steamed greens or mashed potatoes.