Deep-dish chicken & leek pie recipe - Recipes - BBC Good Food

Tear all the meat into chunks, discarding any fat or gristle.

Melt the butter in a shallow, wide pan. Cook the leeks in the butter for 10 minutes until really soft. Sprinkle over the flour and cook, stirring for a few minutes. Gradually add the milk, stirring until you have a saucy consistency. Add the mustard and cream and stir. Add the meat and tarragon. Then mix well. Leave to cool a little.

Tip into a dish then roll out the pastry to cover the pan, drape over the top and crimp the edges. Glaze with the egg and make a vent in the middle of the pastry.

Bake in a 190C/fan 170C/gas 5 oven for 25-30 minutes until golden. Serve with peas or other green veg.

Variations Once you've made the creamy leek sauce for the pie, you can add any cooked meat you fancy - or even add some cooked mushrooms and squash for a veggie version.