Chicken and Leek Pot Pie

Ingredients

• 700g diced chicken thighs
• 2 leeks
• 1 heaped tbsp flour
• 2 tbsp butter
• Rosemary, finely chopped
• 150ml double cream
• 500ml chicken stock
• 1 tsp black pepper
• 1 tbsp lemon zest
• 1 tsp paprika
• Sprinkle of Parmesan (optional)
• 320g puff pastry
• 1 egg, for egg wash

Directions

• Add 2 tbsp of butter to a large pan and fry the diced chicken thighs until cooked (about 10 minutes).
• Add the chopped leeks and cook on medium heat until the leeks have reduced in size and softened.
• Add the flour, mix, then add the chicken stock gradually.
• Once the sauce has thickened, add the double cream along with the lemon zest, herbs and seasonings.
• Cut the puff pastry into squares and distribute on top of the pie filling. Brush with egg wash and optionally garnish with more rosemary and black pepper.
• Cook in the oven at 200C for about 25 minutes.

Serves 6. From Maria on Instagram (Michelin on a Minimum Wage, Ep. 9).