Chicken, Leek & Chestnut Pie

A hearty seasonal pie that celebrates some of autumn’s best ingredients. Sweet leeks and earthy chestnuts combine beautifully with tender chicken in a creamy sauce, all wrapped in golden puff pastry.

Ingredients

Serves 4

• 2 chicken breasts and 2 thighs, diced
• 2 leeks, sliced
• 100g cooked chestnuts, chopped
• 1 tbsp flour
• 300ml chicken stock
• 150ml cream
• 1 tsp mustard
• Puff pastry sheet, 1 egg for glaze

Method

1. Fry chicken until golden, then add leeks and chestnuts.
2. Stir in flour, stock, cream, and mustard to form a sauce.
3. Allow to cool.
4. Spoon into a pie dish, cover with pastry and apply glaze
5. Bake at 200°C for 25–30 minutes.