Chicken (V) and Leek Pie

This traditional-style pie makes a hearty meal on a cold winter’s night.

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Method

• Line an oven proof dish with one of the pastry sheets
• Boil and mash the potatoes with plenty of Flora, salt, pepper and 2 teaspoons of mustard
• Chop and boil the leeks then drain, pour in the carton of cream and simmer with a couple of dessert spoons of Flora and salt and pepper
• Pan fry the chicken pieces in Flora until defrosted, then stir them into the creamy leek mixture
• Into the dish with the pastry pour the leek and chicken mixture, then on top put a layer of the mash
• Cover with the second pastry sheet and, if you have a bit of pastry left over, get creative with a design for the top of your pie!
• Brush a bit of oil over the top so it browns nicely
• Bake at about 180 for 45 minutes