Fine Pie

Dice the chicken into quite small pieces and set aside. Slice the leeks lengthways and chop them into 2cm slices.

In a deep sided frying pan melt the butter and soften the leeks for 2-3 minutes before adding the bacon bits. Keep stirring until the leeks are soft and the bacon cooked (but not browned), then add the chicken and cook until it has all turned white.

Add the wine and allow to boil down for a couple of minutes, then add the creme fraiche or cream. Allow it to simmer for about 5 minutes, or until the sauce has reduced a bit (you want plenty of sauce in your pie, but not soup)

At this point I usually add a lot of black pepper and a couple of hefty pinches of 'Fond du Veau', which is a condensed veal stock powder, but this is probably only available in France, so elsewhere you could try crumbling in a bit of a normal stock cube, some arromat, or even just a bit of salt. Do be careful here though, as the salt from the bacon is sometimes enough.

When you have stopped dipping your tasting spoon into the sauce and having 'just one more little try', turn the heat off and leave to cool. This is optional if you are in a hurry to eat.

Once the mixture has cooled and thickened, put into a pie dish

.... I use a ceramic one.....and roll the pastry across the top. Remember to butter the lip of your pie dish so that your pastry does not stick during cooking. Trim the edges and use the trimmings to decorate your pie.

Cut several small slits in the top of the pastry to let the steam get out and put in the oven at 180-200C for 25-35 mins, or until the pastry has gone a nice puffy brown