Step 1

Preheat oven to 180°C. Pat chicken dry with paper towels, then rub with 2 tbsp olive oil and season.

Step 2

Place chicken in a roasting dish and roast for 1 hour or until juices run clear. Allow to cool slightly before removing skin and picking off all the meat. Keep the chicken carcass to make stock.

Step 3

Thinly slice the leek, rinse and saute in a large saucepan until soft. Set aside.

Step 4

Saute garlic in butter until soft. Stir in flour and cook over medium heat for 1 minute. Gradually pour in milk, stirring well.

Step 5

Cook for a further 1-2 minutes to thicken sauce. Add leek, chicken meat, peas and mustard, stirring well.

Step 6

Spray a large pie dish with cooking spray and lay a sheet of pastry on the bottom. Spoon in chicken mix. Whisk together egg and 1 tbsp milk to make egg wash. Lay the second sheet of pastry over the top and press the two sheets together around the edges. Prick the top with a fork and brush with egg wash. Bake for 25-30 minutes.

Step 7

Serve with homemade tomato relish and rocket leaves.

Step 8

Combine all ingredients in a saucepan and place over a medium heat.

Step 9

Simmer for 15 minutes or until the sauce has reduced by about one third.