Preparation Steps

• Preheat your oven to 200°C (400°F) and gather ingredients and equipment.
• Melt 2 tablespoons of olive oil and 50 grams of butter in a skillet over medium heat, then add the sliced leeks and sauté for 5–7 minutes.
• Add the diced chicken breast to the skillet and cook for 5–7 minutes until browned.
• Sprinkle 2 tablespoons of all-purpose flour over the chicken and leeks, stirring and cooking for 2 minutes.
• Gradually pour in 300 milliliters of chicken stock while stirring, then simmer for about 5 minutes until thickened.
• Stir in 200 milliliters of cream, dried thyme, salt, and pepper, then remove from heat.
• Roll out 250 grams of puff pastry to fit over your pie dish, then place it over the cooled filling.
• Press the edges with a fork to seal and cut slits in the top for steam to escape.
• Brush the top with the beaten egg and bake for 25–30 minutes until golden brown.
• Let it cool for a few minutes before serving, then sprinkle with chopped fresh parsley.