Easy Chicken, Leek & Mushroom Pie

I never thought that I would be able to do something like this from scratch!  There's a bit of a shortcut in this recipe as it uses ready-to-roll puff pastry!  It's really easy to do make.

Source: Somerfield Magazine

(Serves 2)

2  chicken breasts, diced
200g button mushrooms
1 large leek, sliced
190 g ready-to-roll puff pastry
200 ml creme fraiche
15 ml olive oil
10 ml dried tarragon
beaten egg to glaze

Preheat the oven to 200 C  (400 F) gas mark 6.  Using a medium-sized pie dish as a template, cut a pastry lid.  Scorte the pastry with a crisscross pattern.  Brush with egg and place on a greased baking sheet.  Cook in the preheated oven for 15-20 minutes until golden.

Heat the oil in a saucepan.  Add the leeks and cook for 4 minutes.  Increase the heat slightly, add the chicken and fry for 6-8 minutes, until it is browned.  Add the mushrooms and cook for 3 minutes, before adding the creme fraiche and tarragon.  Heat the mixture for a further 2-3 minutes until the sauce is warmed through and transfer to the pie dish.  Top with the pastry crust and serve immediately.