Spring chicken pot pie

• chicken thighs↗4-6 skinless, boneless

  skinless, boneless

• olive oil↗1 tbsp tbsp
• smoked bacon lardons↗100g g
• leeks↗2

  sliced

• plain flour↗3 tbsp tbsp
• white wine↗100ml ml

  (or extra stock)

• chicken stock↗200ml ml
• crème fraîche↗200g g
• frozen or fresh podded peas100g g
• Dijon mustard↗1½ tbsp tbsp
• tarragonsmall bunch of

  chopped

• egg↗1

  beaten

• puff pastry↗320g sheet g

Step-by-step instructions

1. 1

   Season the chicken thighs with salt and pepper. Heat the oil in a heavy saucepan and fry the chicken 3–4 minutes per side until lightly golden, then set aside. Add the bacon to the pan and fry for 5 minutes until golden. Add the leeks and fry another 5 minutes.

2. 2

   Sprinkle the flour over the leeks and bacon and stir to combine. Add the wine (if using) and simmer a few minutes, then add the stock and stir well. Slice the chicken and return it to the pan – it need not be fully cooked yet, it will finish in the oven.

3. 3

   Stir in the crème fraîche, peas, 1 tbsp mustard and the tarragon, and simmer a few minutes until thick and saucy. Add a splash more stock or water if too thick. Remove the filling from heat. Whisk the remaining ½ tbsp mustard with the egg in a bowl.

4. 4

   Preheat the oven to 200 °C (180 °C fan/gas 6). Spoon the filling into a pie dish with a rim and brush the sides with some of the egg mixture. Lay the pastry over the top and crimp the edges against the dish, then trim any excess with a knife. The pie can be frozen, well wrapped, for up to three months.

5. 5

   Brush the remaining egg glaze over the pie and make a small steam vent in the centre. Bake for 40 minutes until golden and puffed. Serve with buttered new potatoes and steamed greens or carrots, if desired.