A comfort food staple is chicken and leek pie. Serve this hearty, warming winter recipe to your family with lots of greens and mashed potatoes.
In a large frying pan soften an onion and leeks for 4-5 minutes. Add in your chicken and stir occasionally, for another 4-5 minutes. Stir in the garlic, then add the wine and reduce by two-thirds. Pour in the stock and cook until it has been reduced by half. Bring the cream and tarragon to a boil, then reduce to a simmer for 5-6 minutes, or until thickened. Season with salt and pepper, then put into a 2.5-litre pie plate. Place aside to cool.
Preheat the oven to 220°C/fan200°C/gas 7 and set aside.
Brush a small amount of water around the edge of the pie dish or plates. Unroll the dough and cut a large enough piece to cover the dish or plates. Trim the extra after pressing down the borders. Make a tiny hole in the centre of the pastry to allow steam to escape. Chill for 15 minutes on a baking pan.Brush the pastry with the egg and a pinch of salt. 40-45 minutes, or until the pastry is brown. Allow to cool before serving.