A no-fuss pie full of savoury delights, serve it up with a steaming bowl of buttery mashed potato.

Ingredients

30 g	Butter
1 Tbsp	Vegetable oil
2	Leeks, washed and sliced into rounds
200 g	Hellers Danish eye bacon
2 sprigs	Fresh thyme
200 g	Creme fraiche
200 ml	Chicken stock
1 Tbsp	Cornflour, 2 tbsp cold water whisk together
1	Lemon, zested
1 Tbsp	Wholegrain mustard
1 packet	Santa Rosa Shredded Chicken
2 packets	Puff pastry sheets, and egg wash

Directions

1. Preheat oven to 200C and grease a 20cm round casserole dish.
2. In a large fry pan, heat the butter and oil. Sauté the leeks for 10 mins. And then the bacon for 5 mins.
3. Add the thyme, crème fraiche and chicken stock then simmer.
4. Stir in the cornflour water until sauce thickens (about 5 mins).
5. Add the lemon zest, mustard and chicken. Simmer for 5 mins. Then season to taste.
6. Cut out the puff pastry into a circle slightly bigger than the pie dish. Then egg wash.
7. Pour the pie mix into the dish and seal the pastry lid by crimping the edges.
8. Bake for 20 mins or until the pastry is golden and flaky.

Let’s serve

Finish off with a big dollop of buttery mashed potato.