I usually make this recipe using left over chicken, and adding some ham. You could also use turkey instead of chicken too.
2 large leeks washed and roughly sliced
3 tbsp plain flour
500ml chicken stock
1/2 tsp mustard
600g leftover chicken/turkey meat, cut into bite-sized chunks
250g cooked ham off the bone, cut into bite-sized chunks
1 tbsp chopped fresh tarragon – use 1/2 tbsp if using dried tarragon
200ml single cream
1 free-range egg, beaten for egg wash
Salt and white pepper
Pack of Puff Pastry
Melt the butter in a large non stick pan over a medium heat and add the leeks to the pan. Cover and cook on a gentle heat for 5 minutes, giving the mixture an occasional stir until the leeks are just tender. Remove the lid and sprinkle in the flour over the leeks and stir to mix through. Gradually add in the stock and simmer for 5 minutes until the sauce has thickened slightly. Add the mustard, turkey and ham and stir, then add the tarragon and cream. Season to taste with salt and pepper.
Pre-heat the oven to 200 degrees C
Pour the pie filling into a 1.5 litre pie dish. Roll out the pastry on a lightly floured work surface to about 5mm thick. Brush the rim of the pie dish with egg wash, then place the pastry onto the rim and brush it with more egg wash. Make a steam hole in the centre if you have not used a pie funnel.
Bake for 35 minutes on a baking sheet, and cook until the pastry is risen and golden-brown.