Difficulty: Medium - experience needed
Dietary guidance: n
2 rashers bacon
300ml chicken stock
2 chicken breasts
2 tbsp creme fraiche
170g puff pastry
1 egg (beaten)
Preheat oven to 190'
Cook bacon in a pan with the thyme leaves
Add a glug of olive oil and a knob of butter.
Add chopped leeks and fry until well coated.
In a seperate pan brown the chicken then add to the main pan.
Sieve the flour into the pan and then add the stock.
Add the creme fraiche and bring to the boil.
Season with salt and pepper as needed.
Pour the mixture throug a sieve over another pan to collect the gravy.
Roll the pastry to size. Spoon the mixture from the pan into a pie dish. Lay the pastry on top of the dish.
Score the pastry diagonally with a knife.
Add a pinch of salt to the beaten egg and paint over the pastry.
Bake the pie for 20-25 minutes, or until golden and fluffy.