Chicken, leek & lemon pie

Preheat the oven to 180c/160 fan/gas mark 4.

Place the chicken thighs in a roasting tin and drizzle with oil. Scatter over a few sprigs of thyme. This is optional, but helps to enhance the flavour.

Roast for 20-25 minutes. Remove from the oven and leave to cool.

Once the chicken has cooled, remove the skin and bone. Break the meat into medium sized pieces.

Meanwhile, melt the butter in a frying pan.

Take the washed and trimmed leeks, cut them in half lengthways and then chop into small pieces.

Add the chopped leek to the pan and gently sauté until soft.

Add the lemon juice and zest. Stir in the flour, then gradually stir in the chicken stock.

Bring to the boil to allow the mixture to thicken, then simmer for a further 3-4 minutes.

Remove from the heat. Add the chicken pieces and crème fraîche, season with salt and pepper and leave to cool.

Once cooled, transfer the chicken and leek filling into an oblong ovenproof dish. Brush the rim with the beaten egg and then top with the puff pastry sheet.

Press down around the top edge, then trim any excess pastry and press firmly against the side of the dish. Make a slit or hole in the top of the pastry and brush with beaten egg.

Increase the oven temperature to 220c/200 fan/gas mark 7.

Bake the pie for approximately 20 minutes, until the pastry is golden and risen.

Serve with creamy mash for a hearty dinner.