PREPARATION TIME 20 minutes + resting COOKING TIME 45 minutes + cooling SERVES 8
TOP TIP
Use leftover chicken from a Sunday roast or a shop-bought roasted chicken.
Roast chicken and leek pie
YOU WILL NEED
✔ 70g butter ✔ 150g smoked bacon lardons ✔ 2 leeks, cut into thick rounds ✔ 100ml dry white wine ✔ 50g plain flour ✔ 250ml whole milk ✔ 250ml chicken stock ✔ 2 tbsp double cream ✔ 1 1/2 tbsp wholegrain mustard ✔ 500g boneless roasted chicken, cut into 2-3cm pieces ✔ Salt and freshly ground black pepper ✔ 100g frozen peas ✔ 2 tbsp flatleaf parsley, finely chopped ✔ 320g pack of ready-rolled all-butter puff pastry ✔ 1 freerange egg, lightly beaten, to glaze
DIRECTIONS
■ Melt 20g of the butter in a large frying pan over a medium-high heat. Add the lardons and cook for about 5 minutes, until just starting to caramelise. Add the leeks and sauté for 5 minutes or until softened. Pour in the wine and bubble until totally reduced. Remove from the heat and set aside to cool.
■ Melt the remaining 50g of butter in a large saucepan over a medium-low heat, then add the flour and cook, stirring, for 1 minute to make a roux. Swap the spoon for a whisk. Slowly add the milk and chicken stock, whisking to keep the sauce smooth. Cook, stirring, for
