Saturday Morning With Jack Tame

Chicken & leek family pie  The pie is all about minimum fuss and maximum deliciousness! The flavour and creaminess of this pie belies the simplicity of making it and it’s a fabulous pie for the whole family.  Serves 4-6  1 free-range ready roast chicken 2 tablespoons butter or olive oil  2 leeks, sliced thinly  200g crème fraiche ½ cup vegetable or chicken stock ¼ teaspoon black pepper   300g flaky pastry (or 2 sheets ready rolled)  1 egg, lightly beaten for egg wash  Parsley to garnish  Heat oven to 190 C. Line a baking tray with baking paper.  Strip chicken meat from cooked chicken and cut up any larger pieces, like the breasts, and crumble stuffing if it comes stuffed. Set aside.  Heat butter or oil in a large pan and gently fry leeks for 10 minutes. Add crème fraiche, stock and black pepper and bring to a simmer, stirring until you have a creamy sauce. Turn off heat and add chicken, stir to combine and cool.  Roll out to a large rectangle about 30x40cm. Transfer it to the lined tray.  Pile cooled fill