Serves 4 or more.

4 chicken thighs, bone in
Small onion, peeled and roughly chopped
Couple bay leaves
Handful black peppercorns
Sprinkle turmeric
Couple of garlic cloves, smashed but no need to peel
Milk (full fat) to cover above in a deep sided frying pan

Bring up to a boil then simmer for 30 minutes.
Remove the chicken to a plate.
Sieve milk into a bowl discarding the onions, etc.
Remove the meat from the bones.

Clean the frying pan then over low to medium heat add a small glug of olive and a large knob of butter to sauté:

1 leek, sliced
1 small onion, peeled and diced
1 large carrot, peeled and diced finely

When soft add a small piece diced butternut squash and one peeled and finely chopped garlic clove, cook for two or three minutes.

Add a dollop of tomato puree and cook for one more minute.

Add one tablespoon flour, stir and cook for two minutes.

Add the strained milk.

Add one tablespoon Dijon and stir until things have thickened up.

Add the chicken pieces, give everything a gentle stir. Cover, sprinkle in some grated Parmesan and chopped flat leaf parsley then turn off the heat.

Meanwhile, place a layer of ready-made puff pastry on a baking sheet then fill with the chicken and vegetables. Place another layer over the top and crimp. Seal with egg wash then brush the pie with the remaining egg.

Grate over Parmesan cheese before placing in a pre-heated oven at 200°C | fan 180°C.

And the good thing about a pie is that you can add whatever vegetables you have lying around.

Chicken and Leek Puff Pastry Pie