4 chicken thighs
1 stick celery
2 sprigs of thyme
2 cloves of garlic, crushed
100ml chicken stock
100ml double cream
200g pre-rolled puff pastry
Milk to glaze
Dice the chicken thighs into large pieces. Peel the carrots, then wash and slice them. Wash and slice the leeks and celery.
In a saute pan heat a touch of oil, then add the chicken. Do this in two batches so they cook evenly, unless you have a big pan. Season and add the thyme and garlic, saute for three minutes then remove from the pan.
In the same pan, add the sliced carrots and celery and cook for five minutes until they start to soften, then add the leeks. Cook for a further three minutes until the leeks start to wilt.
Add the vegetables to the chicken and place the mix into an 8in pie dish with the cream and chicken stock. Allow to cool.
Cover the dish with a lid of puff pastry, glaze with the milk and cook in the oven for 20 minutes at 180C/gas mark 4 until the pastry is ready.
Angela Hartnett is chef patron at Murano restaurant and consults at the Whitechapel Gallery and Dining Room, London. Twitter.com/angelahartnett
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