Chicken and Leek Pie

Add the vegetable stock to a medium pan and simmer

Poach the What The Cluck pieces and leek until the leeks have softened

In a separate pan, gently heat the butter with the garlic and add the plain flour

Cook out for 2 minutes then slowly add the contents from the other pan

Stir until it thickens and begins to simmer then add the vegan cream

Fold in the mustard, tarragon and parsley then leave to chill slightly

Meanwhile, line a pie mould with one sheet of the puff pastry. Prick the base with a fork, line with baking paper and add baking beans

Blind bake for 20 minutes in the oven at 170C until the base is cooked. Remove paper and beans

Fill pie base with filling, top with the other sheet of puff pastry and crimp the edges

Brush with glaze and bake in oven for 20-25 minutes until cooked and golden

Serve and enjoy