15ml (1 tbsp) olive oil
10g (1 tbsp) butter
2 leeks, washed and thinly-sliced
2 garlic cloves, thinly sliced
8 deboned chicken thighs, skin removed, chopped
30ml (2 tbsp) cake flour
60ml (¼ cup) brandy
salt and freshly-ground black pepper, to taste
625ml (2½ cups) chicken stock
250ml (1 cup) frozen peas
400g ready-made puff pastry
1 large egg, beaten
 
1. Preheat the oven to 180°C.

2. Heat the oil and butter in a large non-stick frying pan. Add the leeks and garlic and fry until soft – about five minutes.

3. Dust the chicken pieces with the flour and add to the pan. Fry over high heat until the chicken begins to colour – about 5 to 6 minutes.

4. Add the brandy and season. Add the chicken stock and bring to the boil, stirring well.

 Lower the heat to medium and simmer until the sauce has thickened – about 15 minutes. Add the peas to the mixture and adjusting the seasoning.

5. Spoon the chicken mixture into an oven-proof pie dish. Roll the puff pastry out on a lightly-floured work surface, making the pastry big enough to cover the top of the pie dish. Transfer the pastry onto the pie and trim the edges.

6. Make a steam hole in the centre of the pie and brush with beaten egg. Bake in the oven until the pastry is golden and puffed – about 25 minutes.

7. Serve with spring onion and yoghurt crushed potatoes and extra peas.