Hearty, wholesome - this is comfort food at its best. These delicious pot pies can be made with left over chicken from a Sunday roast.

• Preheat the oven to 200°C/fan 180°C.
• Place the milk and herbs in a pan and bring to just under the boil.  Leave to cool, so the herbs can infuse the milk.
• Melt the butter in a pan, add the flour and stir with a wooden spoon over a medium heat for 1-2 minutes. being careful not to burn it.
• Add the infused milk a little at a time, stirring constantly.  Take off the heat and whisk the mixture with a balloon whisk getting rid of all the lumps.  Place the pan back onto a medium heat and whisk continuously until the sauce comes to the boil and thickens.
• Cook for another 5 minutes, stirring frequently with a wooden spoon.  Add the double cream and the stock cube, crumbled.  Stir well, then allow to cool.
• Heat a large frying pan and cook the leeks for 5 minutes until softened but not coloured.  Add the chicken and cook until evenly browned.  Stir in the sauce.
• Spoon into a large dish or 4 small dishes. Cut out pie lid large enough to cover dish/dishes and a long strip to go round the edge. 
• Dampen the edge of the dish and press on the strip of pastry.  Cover with the pastry lid or lids and crimp the edges.  Cut 2 slits in the middle to allow steam to escape.
• Brush with egg and bake for 25-30 minutes (the larger pie dish will need around 5-10 minutes longer) or until the pastry is puffed up and golden brown in colour.
• Serve with a selection of seasonal vegetables.
  
  

Recipe from Cook it @ Frogmary Green Farm