Chicken & Leek Pot Pie

Method

1. Heat 1 tbsp oil from your storecupboard in a frying pan and cook a 400g pack Co-op trimmed leeks, sliced, over a medium heat for 5 mins, until softened
2. Add a 520g pack Co-op British corn fed chicken thigh fillets, chopped, and cook for 5 mins more
3. Pour in a 400g can Co-op cream of chicken soup, bring to the boil, then simmer for 5 mins
4. Preheat the oven to 200°C/fan 180°C/gas 6
5. Spoon the chicken mixture into a 1.3 litre baking dish
6. Brush the edges of the dish with a little water, then cover the top with a 375g pack Co-op ready rolled puff pastry
7. Trim the pastry edges and use the cut-offs to decorate the top of the pie
8. Brush with a little water, cut a hole in the middle of the pie and bake for 25 mins
9. When the pie is nearly ready, cook half a savoy cabbage, chopped, in a pan of boiling water for 5 mins
10. Drain, season and serve alongside the pie