CREAMY CHICKEN, LEEK & PANCETTA PIE I LOVE A PIE! so easy to make, with this creamy chicken filling all tucked under a golden, flaky puff pastry lid is perfection. Serves 4 550 kcal & 32g protein per portion Approx 320g cooked shredded chicken 450ml semi-skimmed milk 2 celery sticks, finely diced 100g frozen peas 2 leeks, finely sliced 1 garlic clove, minced 1 tsp Dijon mustard 6 rashers smoked pancetta, diced 1 chicken stock cube 1 tbsp fresh chopped tarragon 1 big heaped tbsp plain flour Approx. 250g ready-rolled puff pastry, or enough to cover your dish 1 egg, beaten, for brushing Preheat the oven to 190°C fan. In a deep pan, fry the diced pancetta for 3–4 minutes until starting to turn golden and release its fat. Add the sliced leeks and celery, season with salt and plenty of black pepper, then pop a lid on and gently cook for 8–10 minutes until lovely and soft. Stir in the garlic for the final minute. Sprinkle over 1 generous tbsp flour, mix well, then slowly pour in the milk, stirring as you go. Crumble in the chicken stock cube, add the Dijon mustard and bring to a gentle simmer until thickened and creamy. Fold through the peas, shredded chicken and tarragon, allowing everything to bubble together for a few minutes. Taste for seasoning, then leave to cool slightly. Grab your pie dish and tip in the filling. Unroll the pastry and cut to fit your dish. I like to press the dish onto the pastry first to get the perfect shape. Lay over the filling, crimp the edges and cut a small air vent in the middle. Brush generously with beaten egg and bake for 25–30 minutes until beautifully puffed and golden, with the filling piping hot. #healthymeals #cosy #comfortfood — @emthenutritionist TikTok