Ingredients:

250g pack chicken breast fillets, cut into chunks
½ 500g pack leeks
100g peas
100g finely copped carrots
200ml chicken stock
150ml single cream
1 – 2 tbsp wholegrain mustard
375g pack ready rolled shortcrust pastry
1 tbsp oil
1 heaped tbsp plain flour
1 egg

Method:

1. Preheat the oven to 200ºC. Heat the oil in a frying pan and cook the chicken, carrots and leeks for 4-5 minutes, or until the chicken is browned with no pink showing.Add in the peas and cook for a further minute.
2. Sprinkle over the flour and mix well. Cook for 1 minute before stirring in the stock. Bring to the boil and stir for about 3 minutes or until thickened. Turn down and simmer for another couple of minutes before stirring in the cream and mustard. Divide between 4 small pie dishes.
3. Roll the pastry out and cut into 4 pieces big enough to cover the top of each pie. Brush the edges of the pie dishes with the beaten egg and top each with the pastry, pressing to stick down. Glaze the pies with the rest of the egg and make a hole in eac. Bake in the oven for 20–25 minutes until golden. Serve and enjoy!