Chicken, leek and tarragon pie

Ingredients:

Extra virgin olive oil, chicken thighs, plain flour, sea salt, freshly ground black pepper, butter, leeks, puff pastry, chicken stock, double cream, fresh tarragon.

How it's made:

I dust seasoned chicken thighs with flour and brown in a pan before removing and frying the leeks. I add the chicken back to the pan and mix in the chicken veloute and chopped tarragon before transferring to a pie dish, topping with puff pastry and glazing with egg wash.

To prepare:

Remove lid and cook in a pre heated oven at 190 degrees C for 25 - 30 minutes.