Ingredients

• 1 tbsp olive oil
• 6 Inglewood chicken thigh fillets chopped
• 40 g butter
• 2  leeks sliced
• 2 cloves garlic crushed
• 2 tbsp thyme leaves
• 1/4 cup plain flour
• 2 cups milk
•  sea salt
•  cracked pepper
• 2 sheets Careme Sour Cream shortcrust pastry

Method

1. Preheat oven to 180 degrees. Heat the oil in a non-stick frying pan over medium heat. Add the chicken and cook, in batches, for 4-5 minutes or until golden. Remove from the pan and set aside.
2. Add the butter, leeks, garlic and thyme and cook until softened, about 7-8 minutes. Add the flour and cook for a further 3 minutes, or until thickened. Return the chicken to the sauce and refrigerate until cooled completely.
3. Line a round, lightly greased pie tin with 1 sheet of pastry. Fill with the chicken mixture. Place the remaining pastry sheet on top and trim any excess pastry. Brush with egg and bake for 35-40 minutes or until pastry is golden.