Chicken and Leek Pie

Poach the chicken breast in gently simmering water for 12 to 15 minutes until cooked through, then shred it with two forks.

Melt the butter in a medium pot. Add the garlic, leek, and carrot. Cover and cook over low heat for 5–8 minutes until softened but not browned.

Stir in the dill and mustard. Add the flour and stir for 2 minutes. Gradually pour in the chicken stock, stirring until the sauce thickens. Season, remove from the heat, stir through the chicken, and set aside to cool.

Preheat the oven to 200°C. On a lightly floured surface, roll three-quarters of the pastry to fit a 20cm pie dish. Line the dish and allow the excess to hang over the edge. Roll the remaining pastry to fit the top.

Spoon the filling into the dish and scatter over the cheese. Brush the pastry edges with beaten egg, press on the lid to seal, and brush the top with the remaining egg.

Bake for 40 minutes until the pastry is puffed and golden. Rest for 15 minutes before slicing. Serve with green beans.