John Torode and Lisa Faulkner served up a tasty chicken, leek and mushroom pie with (chicken poached in milk) and sour cream pastry on John and Lisa’s Weekend Kitchen.

The ingredients for the pastry are: 250g plain flour, 200g butter, 125g sour cream and A good pinch of salt.

For the filling: 4 large boneless chicken breasts, 4 chicken thigh fillets, 2 bay leaves, 2 large onions, peeled and chopped, 1 clove garlic, peeled and bashed, 1 chicken stock cube, 750ml milk, 100g butter, 3 leeks, diced, 300g button mushrooms, halved, Salt and pepper, 100g plain flour, 200ml creme fraîche, Bunch parsley, chopped and Few sprigs thyme, leaves only.

For the peas and beans: 300g fine green beans, trimmed, 300g frozen peas, Large knob butter and 2 banana shallots, peeled and thinly sliced.

See recipes by John in his book titled: My Kind of Food: Recipes I Love to Cook at Home available from Amazon now.