• 1 tsp Lurpak®
• 1 tbsp olive oil (you can use Lurpak instead)
• 375g cooked chicken
• 3 leeks, washed and cut into thick chunks
• 1 tbsp plain flour
• 125ml white wine
• 200ml chicken stock
• 100g light cream cheese
• 2 sheets ready made filo pastry
• Sesame seeds to garnish

1. In a frying pan, heat the oil and cook the chicken until tender for about 10 minutes until cooked. Remove from heat.
2. Add 1 tsp Lurpak® to the same pan and soften the leeks for about 5 minutes. Add the flour and stir constantly for 2 minutes.
3 .Stir in the wine and chicken stock. Bring to simmer and cook for 5 minutes until thick.
4. Add the cream cheese and stir until melted. You can add water if it is too thick.
5. Put the chicken back on the heat. Spoon the mixture into a shallow ovenproof pie dish and leave to cool. Preheat oven to 190c.
6. Brush the edge of the pie dish wish olive oil. Unroll the pastry and lay 1 sheet over the pie fish. Brush with olive oil then repeat with the other sheet. Fold over the overhanging pastry, fold onto the surface of the pie and brush with olive oil.
7. Bake in a pre-heated oven for 35 minutes until golden. Serve in dish or leave to cook on a wire rack.