Method Steps

1. Step 1: Fry chicken, leeks, and carrots until softened.

   Ingredients used in this step:

   • 2 leeks
   • 1 carrot
   • 4 chicken thighs

2. Step 2: Add stock and cream; simmer until the sauce thickens slightly.

   Ingredients used in this step:

   • 300 ml chicken stock
   • 100 ml double cream

3. Step 3: Pour into a pie dish.

4. Step 4: Top with puff pastry, brush with beaten egg, and cut a steam vent.

   Ingredients used in this step:

   • 320 g puff pastry
   • 1 large eggs

5. Step 5: Bake at 200°C for 25 minutes until puffed and golden.