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1
Gently fry the leeks in the butter until just tender, remove from the pan.
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2
Add the chicken pieces and quickly sear on all sides.
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3
Add mushrooms and cook for a further 2-3 minutes.
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4
Then add the wine and the thyme leaves, cover, and simmer for 15-18 minutes until the chicken is cooked.
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5
Remove the chicken and mushrooms from the pan, bring the juices rapidly to the boil and allow to reduce slightly, then stir in the creme fraiche.
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6
Season.
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7
Meanwhile, cut the chicken into medium dice and return to the pan with the vegetables, stir, and allow to cool.
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8
Preheat the oven to gas 6, 200C, fan 180C Unroll the pastry and cut out 3x15cm (6in) discs and 3x10cm (4in) discs (you will achieve this from the sheet, don't worry if there are any small gaps around edges of the discs).
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9
Lay the large discs on a lined baking sheet, divide the chicken mix between them, leaving a border.
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10
Brush the borders with beaten egg.
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11
Put the smaller pastry discs on top, then bring up the sides of the base pastry to just cover the rims.
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12
Pinch the edges to seal and press gently onto the lids.
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13
Brush with beaten egg.
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14
Make a small hole in the top of each lid.
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15
Bake the pies for 18-20 minutes until golden brown.
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16
Serve hot or cold.
