Chicken and Leek Pie

Pre heat oven 170 (fan assisted), 190/ gas 5.

Melt half the butter in a large frying pan,add the chicken and fry until coloured all over. Remove and set aside.

Melt the remaining butter and fry the leeks and mushrooms for 5mins or until soft. Add the chicken and stir, sprinkle in the flour and stir well.

Pour over the chicken stock, stir and season well. Simmer for 5mins over a gentle heat.

Take off the heat and add the cream, stir well then add the tarragon. Stir again.

Roll out the puff pastry. Place mixture into a pie dish and place puff pastry lid on top, crimp the edges and brush with the beaten egg. Place in pre heated oven for 30 mins or until pastry has turned golden brown. Best served with steamed new potatoes!