• 2 c chicken stock
• 600 g chicken breast fillets
• 1 large leek thinly sliced
• 2 stalks celery, finely chopped
• 2 tbsp flour
• 2 tsp fresh thyme
• ½ c milk
• 1 c cream
• 2 tsp wholegrain mustard
• Ready rolled pastry
• 1 egg (to glaze)

Bring stock to the boil in a medium saucepan and add the chicken breasts. Simmer for about 10 minutes until the chicken is cooked. Remove from the heat and leave to stand for a further 10 minutes. Remove the chicken from the liquid and roughly chop. Save 1/3 cup of the stock and then set the rest aside to use as the base for a soup or risotto.

Heat 1 tbsp oil and 40 g butter in a pan and cook the leek and celery until it softens. Add in the flour and thyme. Gradually stir in the reserved poaching liquid milk and cream. Cook until the mixture boils and thickens. Stir in the chicken and mustard. Season to taste. Transfer the mixture in a large oven proof dish or several ramakins and let cool while you prepare the pastry. Place a pastry lid on the top of each pie, trim to size and glaze with the beaten egg or a little milk. Bake at 200C for 15-20 minutes or until the pastry is cooked and golden.