Ingredients

  • 2 Chicken Breasts
  • 1 Onion
  • 2 Cloves of garlic
  • 1 Large carrot, or 2 small ones
  • 1 Leek
  • 300ml Chicken Stock
  • 150g Crème fraîche
  • Puff Pastry (Good quality, butter pastry)
  • Cornflour
  • 1 Egg
  • Fresh thyme

Method

  1. Cut up chicken breasts into small pieces, season with salt and pepper
  2. Add olive oil into a pan and cook the chicken
  3. Take chicken out of pan (don’t clean the pan, it will be used later)
  4. Cut the chicken into small pieces once it has cooled
  5. Pre-heat the oven to 180
  6. Chop up the onion and garlic, dice the carrot and slice the leek
  7. Cook the onion and garlic in the pan
  8. Once it starts to sweat, add the carrot and leek
  9. Cook for around 5 minutes
  10. Add the shredded chicken and some thyme
  11. Cook for around 2-3 minutes
  12. Add the stock and simmer for 10 minutes
  13. Put 2tbsp of cornflour in a bowl, add in cold water and mix until dissolved
  14. Add the cornflour mixture to the pan, this will thicken the sauce
  15. (note: don’t thicken the sauce too much, it should still be quite liquid)
  16. Add in the crème fraîche and stir on a low heat
  17. Spoon the mixture into 2 small pie dishes
  18. Cover with puff pastry and brush the top with a beaten egg
  19. Cook in the oven for 20-30 minutes
  20. Once the crust is browned take it out and let the pie cool for a few minutes