This is a lovely creamy and quick pie that can be made in 30 minutes

Place a metal pie dish over a hob, turn on to a medium heat, add 2 chopped leeks along with a splash of olive oil and a knob of butter and cook for 5 minutes allowing the leeks to soften.

Next add half a punnet of chopped mushrooms and 2 diced chicken breasts, cook for another 5 minutes to allow the chicken to brown all over then add one large heaped table spoon of plain flour and mix well.

Next add a large table spoon of crème fraiche, 300ml of chicken stock, a sprig of thyme and a sprinkling of nutmeg. Give everything a good stir and keep on the heat for another 5 minutes until the sauce has thickened.

Meanwhile get some ready rolled puff pastry out and cut to the size of you pie dish.

Next place the pasty over the pie, brush with some milk and pierce with a sharp knife to allow the steam to escape and place in a preheated oven 180 (fan) for 10-15 minutes until the pastry is golden and cooked

Serve with your favourite veg