Marry me chicken pie

Method

1. 1

   Begin by melting the butter in a frying pan, then add the leek and sauté until soft

2. 2

   Next, add the chicken and cook for a few minutes, then add a pinch of black pepper, garlic, paprika, thyme, and chilli flakes; continue frying for another 5 minutes

3. 3

   Pour in the white wine (this is optional!) and allow it to reduce for a minute, then mix in the chicken stock, cream, and grana padano (or Parmesan)

4. 4

   Simmer for 5 minutes until the sauce thickens, then season with salt and pepper, setting it aside to cool slightly

5. 5

   Preheat your oven to 200°C and transfer the filling to a pie dish (or distribute it among individual dishes for smaller pies like I did)

6. 6

   Roll out the puff pastry, cover the pie with it, trim any excess, and seal the edges using a fork. If you have leftover pastry, feel free to create decorative hearts or initials on top. (I used 240g pastry in total)

7. 7

   Brush the pastry with a beaten egg, make slits for steam to escape, and bake for 20 to 25 minutes until it's golden brown

8. 8

   Allow it to cool for 5 minutes before serving; in the meantime, microwave the mashed potatoes and boil the tender stem for a few minutes

9. 9

   Serve the pie alongside the cooked tenderstem and mash, and enjoy your meal