2 chicken breasts cut into chunks
1 leek, thinly sliced
200ml chicken stock
150ml single cream
1 pack ready rolled shortcrust pastry
1 tbsn plain flour
1 tbsn oil
1 heaped tbsn wholegrain mustard
Preheat oven to gas mark 6, 200 c.
Heat the oil in large pan and book the chicken and leeks for 5 minutes, until chicken is browned.
Sprinkle flour over and stir well then add stock. Bring to boil and keep stirring for about 3 minutes until it thickens slightly. Turn down and simmer for 2 minutes then add cream and mustard.
Spoon out between 4 pie dishes.
Roll out the pastry and cut into 4 pieces, big enough to cover the pie dishes. Brush the edges with beaten egg and top the pie dishes and stick down.
Glaze the pies with beaten egg and make a hole in each pie to release the steam.
Bake in the oven for 20 to 25 minutes.
Serve with potatoes or chips and veg.