400 g skinless boneless chicken thigh fillets
2 small leeks, washed and sliced into small chunks
300 ml milk
50 g butter
2 tbsp plain flour
1 tsp Dijon mustard
150 ml pure cream
1 small bunch tarragon, chopped
350 g puff pastry
1 egg, beaten
- Put the chicken and leeks in a pan, pour over the milk and season well. Bring to a simmer, cover and simmer for 15 minutes. Cool then strain off the milk and keep in a jug. Tip the chicken and leeks into a bowl and tear all the meat into rough chunks.
- Melt the butter in a pan. Sprinkle over the flour and cook, stirring for a few minutes. Gradually add the strained milk, stirring until you have a sauce. Add the mustard and cream and stir. Add the chicken, leeks and tarragon, then mix well. Leave to cool a little.
- Tip into a dish then roll out the pastry to cover the top. Glaze with the egg and make a vent in the middle of the pastry. Bake at 190C/fan 170C for 25-30 minutes until golden.