Being in lockdown, I had plenty of time to experiment in the kitchen. One of my favourite recent inventions is this chicken and leek pie. It was something I had on my mind for a long time, but also something I’ve never attempted before – nor anything remotely similar. I had a look online and found a few recipes for a pie of this kind, combined them all, added my personal touch… the results definitely exceeded my expectations.

For a dish as delicious as this, it’s relatively simple to make, although rather time-consuming. But it’s definitely worth the effort. The chicken goes perfectly with the creamy leek and bacon sauce, and the crispy puff pastry on top complements them all. Served with aromatic honey glazed carrots with rosemary and creamy mashed potatoes, it’s a perfect candidate for a Sunday dinner.

Ingredients for a small oven-proof dish (3 servings):

• 2 large chicken breasts
• 1 chicken stock cube
• 1 onion
• 1 leek
• 3 bacon rashers
• 1 tablespoon of mild mustard
• 1 tablespoons of double cream
• 3 tablespoons of butter
• 1 tablespoon of plain flour
• salt, pepper
• small sheet of puff pastry

Put the chicken breasts in a big pot, add enough water to cover them. Crumble the stock cube into the pot. Halve the onion and add it to the pot. Cook on low heat for around 30 minutes (enough to cook the chicken through).

Take the chicken breasts out (keep the broth, it will be used later) and put them on the bottom of the oven-proof dish. Pull them into smaller shreds.

Chop up the bacon into smaller pieces. Finely slice the leek. On a frying pan, melt the butter. Add the bacon and fry it for a few minutes. Add the leek and fry for 5 minutes, until softened. Add the flour and stir.

Add half a cup of the leftover broth. Stir in the mustard and double cream. The sauce should be nice and creamy.

Season to taste with salt and pepper.

Pour the mixture onto the chicken and leave to cool.

Cut off a piece of puff pastry big enough to cover the dish. Place it on top of the sauce and pierce with a knife. Refrigerate for 30 minutes (or overnight – you can prepare the pie a day in advance).

Pre-heat the oven to 190°C.

Bake for 30 minutes.

Goes well with creamy mash potatoes and glazed carrots.

• Savoury