For the filling
- 150g cubed pancetta
- 3 chicken breasts, chopped
- 2 medium leeks, chopped and rinsed
- 30g plain flour
- 50g butter
- 500ml semi-skimmed milk
- 3tbs double cream
- 2tsp Dijon mustard
- 1/2 chicken stock cube, I use Knorr stock
Heat a little olive oil in a pan until it begins to smoke, add the pancetta and leeks and cook until the pancetta starts to crisp up. Add the chicken breast and continue cooking until the chicken begins to brown.
Once the chicken has browned, remove from the heat and transfer the pancetta, leeks and chicken to an ovenproof dish. Set aside to cool.
In a separate pan, melt the butter then add the flour and stir together to form a roux. Cook for about five minutes, before removing from the heat. Add the milk, beating with a balloon whisk to remove any lumps.
Return the pan to the heat, stirring continuously to stop the contents catching on the bottom. Bring to the boil, keep stirring as the mixture thickens. Reduce heat and cook for a further five minutes.
Remove from the heat, then mix in the double cream and mustard, finally crumble in the stock cube.
Pour the thick creamy sauce over the chicken and leek mixture, again leaving to cool.
Preheat your oven to 180C. Roll out 200g of puff pastry and spread over the cooled pie filling, make sure to seal the edges of pie dish.
Place in the centre of the heated oven and bake for 40 minutes, the pastry should be golden brown and well risen.
Serve with creamy buttery mashed potatoes and your favourite green vegetables. This is a definite feel good meal that you'll be making time and again. Tuck in and enjoy!