What do you need: 350 grams of puff pastry; 1 garlic clove; 2 leeks; 2 onions; 4 chicken breasts; 450 millilitres of chicken stock; 284ml of double cream; lemon juice;

1 egg; salt; pepper.

What do you do: First, preheat the oven to 200 degrees Centigrade, then dice the chicken and be sure to remove any and all bones from the chicken breasts. Chop the onion, crush the garlic, then wash and slice the leeks. Next, melt the butter and cook the chicken for 4 minutes. Add the onions and the garlic to the chicken and continue cooking the chicken for 5 minutes. Add the chicken stock, the salt and the pepper to the chicken and bring it to the boil. Let it simmer for 15 minutes, and simultaneously cook the leeks in salted water for a few minutes until they become tender, then drain the leeks. Sieve the chicken mix and reduce the stock by two thirds. Add the cream to the stock, bring the mixture to the boil and simmer until it develops a thick coating. Season and add a squeeze of lemon juice. Combine all the pie filling ingredients in a pie dish and leave the dish to cool. Roll out the pastry and cover the pie, making a small hole in the centre. Finally, beat the egg, then glaze the pie with the beaten egg and bake for 40 minutes.

Bon appétit!