Chicken, Leek and Tarragon Pot Pie

A delicious comforting recipe, ideal for a warming weekend treat. Serves 2

Ingredients

Pie filling:

• 600g Springfield Organic diced Chicken leg
• 1 small Onion,
• diced 1 Leek, chopped
• 2 Cloves of Garlic, minced
• Salt & Pepper
• 1 Heaped tsp Wholegrain Mustard
• 1tbsp finely chopped tarragon
• Dash of White Wine

Roux sauce:

• 50g Butter
• 50g Plain flour
• 500ml Milk
• 100ml Double cream

For the pastry:

• 75g plain flour
• 75g self-raising flour
• 75g cubed butter
• 1 cup water - Ice cold
• 1 egg, beaten - for egg wash