Heat 1TBSP of oil in a pot and cook the chicken til browned all over. Remove from the pan (if your using leftover chicken skip this part)
Heat the other TBSP of oil and add the sliced leeks and cook for 5 minutes and set aside
Melt the butter in the pot and add the flour to make a roux (thick paste). Stir in the milk and bring to the boil
Once thickened stir back in the chicken and leeks and sprinkle the stock cube over the top
Cover and simmer for 15 minutes
Meanwhile line a pie dish with half the puff pastry - do not blind bake
Once the filling is ready pour it into the dish and top with the remaining pastry
Cut 2 holes in the middle, brush with egg and then cook in the oven GM5 or 180c or until the pastry is golden brown
Ingredients
Directions
Heat 1TBSP of oil in a pot and cook the chicken til browned all over. Remove from the pan (if your using leftover chicken skip this part)
Heat the other TBSP of oil and add the sliced leeks and cook for 5 minutes and set aside
Melt the butter in the pot and add the flour to make a roux (thick paste). Stir in the milk and bring to the boil
Once thickened stir back in the chicken and leeks and sprinkle the stock cube over the top
Cover and simmer for 15 minutes
Meanwhile line a pie dish with half the puff pastry - do not blind bake
Once the filling is ready pour it into the dish and top with the remaining pastry
Cut 2 holes in the middle, brush with egg and then cook in the oven GM5 or 180c or until the pastry is golden brown