Chicken and Leek Pie

Instructions

1. 1

   Preheat your oven to 200°C (392°F).

2. 2

   Cut the chicken breast into bite-sized pieces.

3. 3

   Slice the leeks thinly and rinse them thoroughly.

4. 4

   In a large pan, cook the chicken pieces over medium heat until they are browned and cooked through.

5. 5

   Add the sliced leeks to the pan and cook until they are soft.

6. 6

   Stir in the dijon mustard, natural yoghurt, and chicken stock. Mix well and let it simmer for a few minutes.

7. 7

   Add the thyme and season with salt and pepper to taste.

8. 8

   Pour the chicken and leek mixture into a pie dish.

9. 9

   Roll out the puff pastry and place it over the top of the pie dish, trimming any excess.

10. 10

    Make a few small cuts in the pastry to allow steam to escape.

11. 11

    Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown.

12. 12

    Let the pie cool slightly before serving.