Organic chicken, leek & mushroom puff pie

Preheat the oven to 180°C, gas mark 4. Warm the oil in a large non-stick frying pan over a medium heat. Cook the chicken for 4-5 minutes in batches. Remove and set aside.

Add the butter, leeks, mushrooms and tarragon to the pan and cook for 5 minutes. Add the flour and stir for 1 minute. Add the wine gradually, then slowly stir in the milk. Cook for 3 minutes or until thickened then season. Remove from the heat and stir the chicken and any juices into the sauce. Leave to cool. Spoon into a 1.5-litre lipped pie dish.

Roll out the pastry on a floured surface until just larger than the dish then trim the edge with a knife. Brush the edge of the dish with egg and stick on the pastry off-cuts. Brush with more egg then lay the pastry sheet over the dish and press the edges together. Trim the edge again and make 2 small holes in the centre for steam to escape then brush all over with egg.

Bake for 35-40 minutes until piping hot. Delicious with seasonal salad or vegetables.