In a classic combination, this pie is both mouthwateringly delicious and super easy to make.

Serves 4

500 g chicken breast fillet cubed
1 pinch salt and pepper (to taste)
2 tbs plain flour
2 leeks large cut into slices
2 celery stalks sliced
150 g butter

1 tsp chopped fresh parsley
2/3 cup milk
1 cup cream
1 egg
1 sheet puff pastry

Preheat oven to 200°C.
Toss chicken cubes in flour with salt and pepper.

Melt half the butter and sauté the leek and celery until soft. Place in bowl.

Melt the rest of the butter and cook the chicken in it until browned.

Add leek and celery mix to the chicken and return to heat. Add the cream, milk and
parsley. Combine and simmer for 5 minutes. Check seasoning for taste.

Put filling in a pie dish and cover with puff pastry. Beat egg and brush over the pastry.
Bake for 20-25 minutes until pastry is golden.