50g butter
2 cloves garlic, chopped
1 carrot, diced
2 leeks, trimmed, halved and finely sliced
2 tablespoons flour
1 ½ cups chicken stock
½ cup cream
2 large handfuls of chopped cooked chicken
2 sheets frozen puff pastry (approx 185g)
egg yolk or milk to glaze
1. Preheat the oven to 180°C fan bake.
2. Melt the butter in a large frying pan and gently cook the garlic, carrot and leeks until tender.
3. Add the flour and cook gently stirring for a couple of minutes before adding the stock and cream, let the mixture boil and thicken. Season with salt and black pepper.
4. Mix the chicken into the vegetable mixture and allow to cool.
5. Line a 4 cup capacity pie dish withy pastry, spoon in the filling into the pastry, pressing with a fork to seal the edges. Brush the pastry with egg yolk or milk to glaze.
6. Bake for 20 minutes or until the pastry is puffed and golden.
