Ingredients

1kg cooked chicken, cubed

4 large eggs

25g butter

2 tbsp olive oil

6 bacon rashers, chopped

2 leek , thinly sliced

500ml chicken stock

2 tbsp plain flour

2 tbsp grainy mustard

4 tbsp creme fraiche

4 tbsp chopped fresh parsley

1 tbsp lemon juice

250g ready rolled puff pastry

1 egg, beaten

Method

Put the chicken into a large deep pie dish.

Put the eggs in boiling water and boil for 7 minutes.

Drain, run under cold water shell. Quarter the eggs and place them in the pie dish amongst the chicken.

Heat the butter and oil in a large frying pan and fry the bacon until crisp.

Add the leeks and cook for 2 minutes until softened.

Stir in the flour and cook for 1 minute. Pour in the chicken stock a little at a time, stirring continuously, until the sauce is thick.

Stir in the mustard, creme fraiche, parsley, a squeeze of lemon juice and seasoning.

Spoon the sauce over the chicken and leave to cool.

Preheat the oven to 200 degrees.

Cover the dish with pastry and cut off the excess.

Brush the pastry with beaten egg and make a small cut in the centre of the pastry.

Bake for 25-30 minutes, until the pastry is crisp and golden brown.

Cooks Comments and Tips

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