1
In a large pan, brown chicken on high heat with olive oil, season with salt and pepper. Remove and set aside.
2
In the same pan, add leeks and garlic. Cook on until soft. About 5 minutes. Then, add potatoes and flour. Mix well.
3
Slowly stir in chicken stock. Add dijon mustard, thyme and browned chicken, mix and simmer for 10 minutes.
4
Pour heavy cream into the pan and mix well. Taste and adjust for salt and pepper.
5
Transfer filling into a pie dish. Lay puff pastry over the pie dish, trim edges, brush with egg wash and season with sesame seeds.
6
Bake on the middle shelf of the oven for 25 minutes on 210°C/410°F or until puff pastry is flaky and deep golden.