Start by seasoning the diced chicken with salt, black pepper, and dried thyme, making sure every piece is coated in flavor.

Heat a tablespoon of oil in a large pan over medium heat, then add the seasoned chicken. Let it sizzle and develop a light golden color—about 4–5 minutes should do the trick.

Once the edges start to caramelize, add in the butter and let it melt into all that chicken goodness.

Now, sprinkle over the flour and stir quickly to coat everything. It might look a little clumpy, but trust the process—this is going to help thicken up that luscious sauce later.

Add the diced onions next, stirring them into the mixture, followed by the sliced leeks. Give everything a good toss, then pop the lid on and let it cook for 5 minutes, allowing the leeks to soften and release their sweet, buttery aroma.

Once the veggies have softened, pour in the double cream, stirring as it weaves its magic into the sauce.

Now comes the seasoning—sprinkle in the extra thyme, Italian seasoning, black pepper, and paprika for that depth of flavor.

Crumble in the chicken stock cube, then pour in 200ml of boiling water, stirring continuously to create a smooth, creamy filling. Let it bubble gently for a few minutes, just enough for the flavors to meld together beautifully.

Transfer the creamy chicken filling into an ovenproof dish and let it cool slightly—this helps the pastry sit nicely on top.

Roll out the puff pastry and drape it over the filling, pressing down gently around the edges. If you’re feeling fancy, crimp the edges or score a few lines for extra crispness. Brush the top with milk or beaten egg for that irresistible golden shine.

Bake in a preheated oven at 200°C for 25–30 minutes, until the pastry is puffed up and gloriously golden. Let it sit for a few minutes before digging in—then, spoon into that buttery, creamy goodness and enjoy every bite.