Chicken Pot Pie

Preheat oven to 180°C (fan-assisted oven). Remember to remove your pre-rolled puff pastry from the fridge about 10-15 minutes before you need it.

Finely slice leeks, onions, and tarragon. Dice chicken thighs into bite-size chunks, and slice the bacon into small pieces.

Add a splash of oil to a hot pan and brown off the diced chicken thighs. One you've gotten some nice colour, remove to a plate and cover.

Add 2 tbsp of plain (all-purpose) flour and stir to evenly distribute. Add a splash of your whole milk and stir. Once absorbed, repeat until you've added all of your milk (one English pint). Do this slowly, in 5-6 stages, and you should be left with a creamy, thick pie filling. Add a teaspoon each of salt, coarse black pepper, and dijon mustard, and stir in. Taste and adjust seasoning as necessary.

Add pie filling to your ovenproof vessel of choice. Unwrap your pre-rolled puff pastry and cover the vessel with the pastry. Crimp the edges with a fork (or just press down with a finger) to ensure a decent seal -- it will puff up and retract a bit anyway, so no need to be too deliberate with this.

Whisk an egg yolk (you may need to add a splash of water or milk to loosen it a bit) and brush to evenly coat the top of your pastry. Add a generous pinch of flaky sea salt to the top, and bake the pie for 20-25 minutes until nice and golden brown.