Meatless Chicken & Leek Pie

Method

1. Drizzle some oil in a pan over a low heat, add the onions and carrots, season with sea salt, cook gently for 5 mins then add the garlic and thyme and cook for 2 mins. Once they’re starting to smell fragrant, chuck in the leeks and cook for a few more mins.
2. Chop the Meatless Farm Plant-Based Chicken Breasts into chunks and stir through the pie mixture. Cook for 2 mins, stir in the flour, cook for 1 min then add the stock a bit at a time. Once fully combined add the cream and the Dijon mustard. Season well with black pepper and stir through the tarragon. This is your epic pie mix!
3. Grease your pie dish with butter, sprinkle over some flour and give the dish a shake. This will help stop your pastry from sticking.
4. Roll out the pastry for your pie base, it should be a few inches wider than your pie dish, roll up the pastry on to your rolling pin. Then lay the pastry over the dish, gently press it into the corners of the dish.
5. Roll out your pie lid, make it around an inch bigger than the pie dish.
6. Tip the filling into the dish. Lay the pie lid over the dish then trim the pastry so you have a few centimetres over hanging, and crimp the edges together using a fork.
7. Use any excess pastry to cut out some little leaves for decoration and brush the pastry with soy milk.
8. Leave to rest in the fridge for 30 mins then bake for around 45 mins until the pastry is fully cooked
9. Serve with buttery mash, carrots and seasonal veg of your choice.