Melt butter in a large frying pan and add the leeks for 5 minutes until softened and coloured. Once cooked, remove from pan and place in warm bowl.
1 knob unsalted butter
Put the mushrooms into the frying pan. Add salt. Cook until soft and remove from pan.
200 g mushrooms
Sear the chicken breasts with a pinch of salt, until coloured and remove from pan. Drain excess oil.
4 large chicken breasts
Put the chicken, leeks, mushrooms, condensed soup and single cream in the pan and simmer for about 15 mins to mix the flavours. Add salt and pepper to taste.
300 g cream of chicken soup, 300 ml single cream, 1 pinch salt, 1 pinch pepper
Whilst the ingredients are on simmer, butter the inside of a large glass bowl.
Roll the pastry out on the flour to a slightly larger size than the bowl.
100 g butter puff pastry, 1 ounce plain flour
Pour all of the contents on the pan into the glass bowl and add the pastry top. Trim the pastry to fit and add decoration to suit.
Break an egg and baste the top of the pastry for colour. Put in a pre heated oven at 200 degress for 25 minutes until pastry is golden brown.
1 large eggs
Pour peas into a small pan of salted water and boil for 8-10 minutes or until cooked and serve with the pie.