Creamy Chicken & Leek Pie

Preheat oven to 375 degrees F. Have ready a deep sided 8 inch casserole dish.

Mix together the cornflour and water and set aside.

Place the chicken between two sheets of parchment. Gently flatten out to about 1 inch thickness. Season both sides with salt and pepper.

Heat olive oil in large skillet. Add chicken and sear each side for about 2 minutes. It is important not to cook the chicken throughout at this stage. It makes for a more tender pie if you partially cook before baking. Remove chicken from pan, cut into small pieces and set aside.

Using reserved pan, add the butter, garlic and the leeks. Cook over medium to high heat for around 10 to 12 minutes. Turn down low and add wine and reduce liquid by about half. Then add the marscapone cheese and cream and cook over low heat for a further few minutes. Bring to a simmer and stir in the cornflour mixture and parsley. Stir well and remove from heat.

Add the chicken and sauce to your casserole dish. Cover with pastry and press down the edges securely around the sides. You can make a pretty pattern with a fork if you like. Once you have done this make a few holes in the pie with a fork. This is so some air can escape while baking. Finally brush the pastry with the beaten egg. This is so you get that extra golden & perfect pastry.

Bake for 25 minutes or until golden. Remove from oven and let sit for 5-10 minutes before serving.