If you like our chicken and leek pies, you're going to love this one. Leeks, onion, garlic, carrots, celery, potatoes, butter and thyme are sautéed until soft and fragrant. Diced chicken thighs are added with stock and a little flour to thicken, then some cream and finally some parsley. Once cooked the mixture topped with a buttery puff pastry.
To cook: Preheat oven to 180 degrees. Brush the top with an egg wash if you like (not essential) and cook on a tray until the pastry has puffed, turns golden and the filling is bubbling through (about 30-50 minutes depending on pie size). Cook from frozen, don't defrost. Cover the pie with alfoil if it is colouring too quickly.
Serve with some mashed potato and steamed green beans, or your favourite green salad.