Chrissie Swan Instagram – 97% wanted this so apologies to the 3% who have to endure this half screenshot/half vlog because I didn’t have anyone around to film me as I made the damned pie! Nature was restored when Marcelle got better and filmed the second part – the all important part where the superhero PIES ASSEMBLE. Also apologies on voiceover quality – I did it in my car waiting for the hot chips to be ready to take to my kids’ Christmas carols. 🤗 Makes 12 pies total. Unbelievably delicious. Freezes a TREAT. I always use a plug in Banquet fry pan for this. Here’s what you’ll do/need for it! CHICKEN BIT: 1.5 kilos chopped chicken breast or thigh 1.5 cups plain flour 3 teaspoons sea salt 3 teaspoons white pepper Olive oil for frying Plastic bag. LEEK BIT: 3 large leeks 3 tablespoons butter (that’s a lie – I use at least double that) 1 cup finely sliced celery (optional) OTHER BITS: 900mls cream 2 cups white wine 2 chicken stock cubes Bay leaf x 2 Tarragon – 3 teaspoons Thyme – good handful (I never strip the stems because who can be bothered? Pick out the twigs later) 300 mls water. Careme puff pastry OR Pampas Butter Puff. You can also put the mixture into pastry parcels like a pastie. 6 x ramekins 8.5 x 8.5 WHAT YOU’LL DO: 1. Slice leeks and celery and fry in butter until soft. Throw in the wine and let it cook off. Set aside. 2. Take flour, salt and pepper and throw in a plastic bag then toss your chicken in and shake until coated. 3. Heat oil in the pan again and throw in chicken. Fry until golden. 4. Throw in your herbs here. 5. Return leek/wine mix (with liquid) to pan with the chicken and stir through. 6. Throw in your cream, water and stock cubes. 7. Let simmer while stirring occasionally until cream thickens. 8. Allow to cool. 9. Spoon into 2 large freezer bags to freeze or one to freeze, one to use. DAY OF EATING ASSEMBLY: 1. Spoon cooled mixture into 8.5×8.5 ramekin. 2. Make a pastry lid for it. 3. Press it on the top and make some leaves if you’re feeling FAHNCY. 4. Brush with egg wash or cream (shortcut) 5. Bake at 160 for 30 minutes or until tops are golden brown. 6. Allow to cool on the bench for at least ten minutes as filling is MAGMA. 7. SCOFF!