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 into thin rounds and wash them thoroughly.

4. 4

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

5. 5

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

6. 6

   Stir in the natural yoghurt and dijon mustard, mixing well to combine.

7. 7

   Season the mixture with salt and pepper to taste.

8. 8

   Transfer 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

    Remove from the oven and let it cool slightly before serving.