Ingredients

Steps

• Seal the chicken breasts on both sides in a hot oiled pan or char-griller.
• Combine the cream, crème fraîche, and chicken stock in a pan and heat together.
• Cut the chicken into fork-sized pieces and add to the hot sauce.
• Simmer for 5 minutes, then add the sautéed shallots and leeks for another 5 minutes.
• Season to taste with salt and pepper.
• Cut 4 to 6 small circles from the puff pastry and bake on a tray until risen and golden.
• Serve the creamy chicken and leek mixture topped with a pastry circle.