Chicken and leek pie.

1. Preheat the oven to 200.
Fry the leeks and carrots in half the butter for 10 minutes until soft.
Spoon into a pie dish.
Fry the chicken in the same pan for 5 minutes and
spoon on top of the vegetables.

2. Melt the rest of the butter in the pan.
Stir in the flour and cook for 1 minute.
Gradually add the milk, then crumble in the stock cube.
Pour over the chichen and vegetables.

3. Roll out the pestry and use to make a lid
and press to seal.
Re-roll the trimmings and cut out shapes to garnish.
Brush with egg and bake for 30 minutes.