Proper Homemade Creamy Chicken Thyme n' Leek Pie

You can't beat a good homemade pie and inspired by my good friend Pie Man Scott, I've come up with this quick and easy Chicken, Thyme, n' Leek pie recipe that you can cook at home. Eat them hot or cold, trust me these individual homemade pies are amazing.

Full Recipe and #YouTube Video Below!

Ingredients for 4 x Pies:

1. 4 x Chicken Breasts

2. Knob of Butter

3. 2 x Leeks

4. Bunch on Spring Onions

5. English Mustard

6. Plain Flour

7. Creme Fraiche

8. Chicken Stock

9. Grated Nutmeg

10. Fresh Thyme

11. 2 x Bay Leaves

12. 2 x Garlic Cloves

13. Eggs

14. Pre Rolled Puff Pastry Sheet

15. Mini Disposable Pie Tins (you can get these in your supermarket)

Method:

First thing is to make the pie filling. Inspired by my good friend Scott the Pieman. Firstly, cut your chicken breasts into 1-2 cm thick chunks, chuck in a large pan/pot, or ideally a Creusot Pot with a little olive oil. Season and fry for a few mins to get some colour on the chicken. Peel and chop your leeks, and spring onions and crush and chop your garlic. Chuck them into the same pan with the chicken and a splash more olive oil plus a large knob of butter.

Cook these for a few mins and then add a heaped tablespoon of plain flour, 2 tsp grated nutmeg, 2 tbsp old English Mustard (more if you like it a little hotter!), a handful of fresh thyme leaves (rip these off the stalks), 2 bay leaves ripped up, and 2 heaped tbsp of Creme Fraiche. Season again with salt & pepper, let it bubble away for a few mins then add 300-350ml of chicken stock and simmer on a low heat for around 8 - 10 mins. Take your mixture off the heat, check the seasoning and let it cool (very important).

Whilst the pie mixture is cooling, take your pastry sheets and lightly dust them with flour. Take your Mini Disposable Pie Tins, turn them upside down, and cut around the top of the tin so you have a good-sized piece of pastry to go over the top. Once the pie filling has cooled, decant this into the 4 x pie tins, sprinkle some fresh thyme leaves over each pie, and cover in pastry, crimping in the edges and making a little slit in the middle to allow the air to escape. Brush with beaten egg and cook in the oven at 200 degrees celsius for 20-25 mins, when the pastry looks cooked, the pie's are ready!