To serve 4-6:

• 1 onion, chopped
• 2 cloves of garlic, crushed
• 500g chicken breast fillet, cut into 2cm pieces
• 1 leek, sliced
• 25g butter
• 25g flour
• 450ml milk
• 1 tablespoon fresh sage, chopped
• 1 tablespoon fresh thyme, chopped
• 500g pack of puff pastry

Preheat the oven to 2000C and grease a pie dish, roughly 28x20x5cm.

Fry the onion gently in a little oil until soft then add the garlic and cook for a minute.

Increase the heat then add the chicken and cook until golden-brown at the edges.

Lower the heat and stir in the leek.

Meanwhile, melt the butter in a separate pan then add the flour and cook for one minute.

Whisk in the milk, allow to boil and simmer for two minutes.

Stir in the herbs and pour the sauce over the chicken and leeks, then simmer for about 5 minutes.

If the sauce doesn’t thicken, stir in a paste of a teaspoon of corn flour mixed with water.

Roll out the pastry and line the pie dish, reserving enough pastry to make a lid.

Pour the filling into the pie case, top with the pastry lid and crimp the edges.

Make a small hole in the centre of the pastry lid to allow steam to escape and cut a couple of leaf shapes from the leftover pastry and use to decorate the top of the pie.

Brush the top with a little milk to glaze and bake for about 30 minutes, until the top is golden-brown.

Serve with some green vegetables and mashed potato for a classic British winter warmer.