Chicken and Leek Pie with Baby Carrots

Steps

1. oven to 220°C. Line two oven trays with baking paper.
2. Toss baby carrots with a drizzle of oil on first prepared tray and season with salt and pepper. Roast (on top of rack) for 15-20 minutes, until golden and tender.
3. Unroll pastry, paper-side down, onto a flat surface and cut into 4-6 even squares. Remove pastry paper and place on second prepared tray. Brush lightly with milk and bake (on rack below carrots) for 10-12 minutes, until puffed and golden. Remove from oven and set aside.
4. Pat chicken dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large fry-pan on high heat. Cook chicken and rosemary for about 5 minutes, until just cooked through. Remove from pan and set both aside.
5. Combine stock and cornflour in a small bowl, using a fork to remove any lumps, then set aside. Return reserved pan to medium-high heat with a drizzle of oil. Add leek and celery to pan and cook for about 5 minutes, until tender.
6. Return chicken to pan, along with any resting juices, stock/ cornflour mixture and water. Bring to a simmer and cook for 4-5 minutes, until sauce has thickened. Remove pan from heat and fold through sour cream, mustard and Worcestershire sauce. Season to taste with salt and pepper.
7. divide chicken and leek filling between plates or bowls and top with 1-2 squares of pastry. Serve baby carrots on the side.