Classic Leek and Chicken Pie

40 g butter

2 cloves garlic, finely chopped (use dried is also fine)

1 brown onion, finely chopped (1 bunch of Spring Onions works too)

2 stalks Peninsula celery, finely chopped

2 tsp fresh thyme leaves

1 tsp fresh rosemary

Salt and pepper

2 farm fresh savage leeks, washed and thinly sliced

200 g free range bacon, diced (optional but nice)

600 g free range chicken breast or thigh pieces, thickly diced

1 tbsp fresh or dry tarragon

1 tbsp fresh dill, chopped

1 tbsp fresh parsley, chopped

¼ cup white/rose wine (optional)

½ cup chicken or vegetable stock

¼ cup (80ml) cream or natural/greek yogurt

2 tsp mustard

2 tbsp cornflour mixed with a little water to make a slurry

3 eggs yolks, lightly beaten

2 sheets puff pastry

Preheat your oven to 180°C.
In a large frying pan over medium-high heat, add the butter, garlic, onion, celery, thyme and rosemary. Cook until the butter has melted and season with salt and pepper.

Add the leeks and bacon and stir to coat in the butter, then sweat down for a couple of minutes before adding the chicken, dill, parsley and tarragon. Stir well and cook for about 6 minutes until the mixture has reduced slightly.

Pour in the white wine, chicken stock and cream, then add the mustard and cornflour slurry. Stir everything together and ensure that the liquid has been absorbed and the mixture is thick. Turn off the heat and pour the chicken and leek mixture into a large pie dish.

Brush one puff pastry sheet with the egg yolk and place the other puff pastry sheet on top to create a double crust. Brush the edges of the pie dish with egg yolk and place the double-layered shortcrust pastry on top, covering all of the pie filling. 

Trim the excess to fit and roll the edges to create a thicker border. Brush the entire lid with egg yolk and poke a couple of holes in the middle of the lid to allow the steam to escape when cooking.

Place in the oven for 20-25 minutes until deliciously golden brown and crispy on top.