There’s not much more to say about this pie than ‘ahhh’ – that’s the sound of pure comfort and satisfaction. Make this beauty when you need a bit of love.

Ingredients

3 chicken breasts
olive oil
salt & pepper
1 leek
1 brown onion
2tbsp butter
2 cloves garlic, crushed
1tbsp wholegrain mustard
1/3C plain flour
2C milk
1 sheet shortcrust pastry
1 egg & splash of milk for egg wash

Method

1. Pre-heat over to 200°C.
2. Line baking tray with alfoil and place chicken pieces (fat trimmed) on the tray. Pour olive oil over chicken and season generously with salt and pepper. Cover chicken pieces with a second piece of alfoil and place in the oven for 15 minutes.
3. Remove chicken from oven, turn over and season again then roast for another 15 minutes until cooked. Remove from oven when cooked, shred chicken and set aside. Do not discard juices from baking. Reduce oven temperature to 180°C
4. Finely dice the onion and cut white part of leek in half lengthways then slice into 1cm pieces.
5. Place a large saucepan on to a medium heat. Pour in the baking juices from earlier and add the butter.
6. Add the onion and leek to the pan and cook for 5-7 minutes until tender.
7. Stir through garlic and mustard.
8. Add flour and cook for 2 minutes.
9. Add milk and stir until thickened.
10. Place shredded chicken back into pan, turn heat off and then stir through.
11. Line a baking tray with baking paper and spoon mixture on to tray. This tray goes in the fridge for half an hour to cool mixture.
12. While mixture is cooling, grease a ceramic or pyrex dish with butter.
13. Place cooled chicken mixture into ceramic dish and top with pastry.
14. Ensure there is a cross cut into the middle of the pastry to allow steam to escape, and brush with egg wash.
15. Your pie is now ready for baking! Put it in the oven for 40-45 minutes. She’ll be ready when the top is golden brown and bubbling.