2 cloves garlic, finely chopped
1 brown onion, finely chopped
2 stalks celery, finely chopped
2 tsp fresh thyme leaves
1 tsp fresh rosemary
Salt and pepper
2 leeks, washed and thinly sliced
200g bacon, diced
600g chicken breast fillets, thickly diced
1 tbsp fresh tarragon, chopped
1 tbsp dill, chopped
1 tbsp fresh parsley, chopped
¼ cup white wine
½ cup chicken stock
¼ cup (80ml) cream
2 tsp wholegrain mustard
2 tbsp cornflour mixed with a little water to make a slurry
3 eggs yolks, lightly beaten
2 sheets puff pastry
Preheat the oven to 180°C.
In a large frypan over medium-high heat, add the butter, garlic, onion, celery, thyme and rosemary. Cook until the butter has melted and season with salt and pepper.
Add the leeks and bacon and stir to coat in the butter, then sweat down for a couple of minutes before adding the chicken, dill, parsley and tarragon. Stir well and cook for about 6 minutes until the mixture has reduced slightly.
Pour in the white wine, chicken stock and cream, then add the mustard and cornflour slurry. Stir everything together and ensure that the liquid has been absorbed and the mixture is thick. Turn off the heat and pour the chicken and leek mixture into a large pie dish.
Brush one puff pastry sheet with the egg yolk and place the other puff pastry sheet on top to create a double crust. Brush the edges of the pie dish with egg yolk and place the double-layered shortcrust pastry on top, covering all of the pie filling. Trim the excess to fit and roll the edges to create a thicker border. Brush the entire lid with egg yolk and poke a couple of holes in the middle of the lid to allow the steam to escape when cooking.
Place in the oven for 20-25 minutes until golden brown and crispy on top.