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1 Cooked free range chicken

3 tbsp oil

Pinch salt & black pepper

1 leek

4 cloves garlic, peeled and crushed

50g butter

50g flour

300ml milk

1 tbsp Dijon mustard

2 sheets puff pastry, thawed

1 egg

1 tbsp milk

100g spinach leaves to serve

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Tomato relish (makes about 1 cup)

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1 small onion, finely diced

2 cloves garlic, crushed

1 x 400g tin whole peeled tomatoes

Leaves from 1 sprig rosemary

1 tbsp honey

Pinch salt & pepper

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1. Preheat oven to 180*C. Start by picking all meat off the bird. Set aside. (Keep the chicken carcass to make stock!)

2. Thinly slice the leek, rinse and sauté in a large saucepan until soft. Remove and set aside. Sauté garlic in butter until soft. Stir in flour and cook over medium heat for 1 minute. Gradually pour in first measure of milk, stirring well between additions. Cook for a further 1-2 minutes once all milk has been added to thicken sauce. Add leek, chicken meat, peas and mustard and stir well to combine.

3. Spray a family size pie dish with cooking spray and place the sheet of pastry in the bottom. Spoon in chicken mix. Whisk together egg and 1 tbsp milk to make eggwash. Lay the second sheet of pastry over the top. With your fingers, press the two sheets of pastry together around the edges. Prick the top sheet with a fork and brush with eggwash. Bake pie in oven for 25-30 minutes.

4. To make relish, combine all ingredients in a saucepan and place over a medium heat. Simmer for 15 minutes or until reduced by about one third. Do this while the pie is baking.

5. Serve pie with tomato relish and spinach leaves.