Chicken and leek pie with tender chicken and leeks slowly simmered in a rich cream sauce, encased in golden all‑butter pastry. Gently cooked to allow the flavours to develop, creating a balanced, comforting filling with a crisp, flaky finish.

Cooking – As a guide only. For best results cook from frozen. Remove all outer packaging, leave in the foil and place on a flat baking tray in a pre-heated oven at 180°c Fan, gas mark 6, cook for 45 - 55 mins, turning halfway through the cooking time. Cook until piping hot throughout (at least 75°c). Leave pie to rest for 5 mins and carefully remove from the foil. If the pastry is browning too quickly, cover with foil.

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