Instructions: Put the chicken in a large saucepan and cover with water.

Add one onion cut in quarters the carrots chunks bouquet garni salt and peppercorns.

Bring to the boil cover with a lid and simmer gently for one hour or until the juices run clear when the point of a knife is stuck into the thigh.

Cool the chicken in the stock in which it cooked.

When cool strip all the meat from the bones and put in a deep 2 litre pie dish.

Melt the butter in a saucepan.

Add the sliced leeks and chopped onion and cook gently for about 10 minutes when the onions should be soft and transparent.

Stir in the curry powder and the flour. Cook for 1to 2 minutes longer then gradually stir in the milk and the chicken stock stirring until the sauce boils. Season with salt and pepper.

Add in the finely chopped parsley.

Pour over the chicken meat in the pie dish and mix well.

Roll out the puff pastry and use it to cover the pie.

Decorate the pie with pastry leaves and brush the surface all over with milk.

Bake in a hot oven 425F/220C for 20 minutes then lower the heat to 350F/180C for a further 20 minutes or until the pie is golden brown.

Serves 8

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