Chicken and Vegetable Pie
500g chicken breast fillet, cut into 2cm pieces
1 leek, finely sliced (white part only)
1 garlic clove, finely chopped
1 tablespoon plain flour
1½ cups (270ml) chicken stock
1 large carrot, peeled, cooked, diced
1 large potato, peeled, boiled, diced
1 cup frozen peas
1 teaspoon dried tarragon
1 tablespoon thyme
Preheat oven to 180C or 160C for fan forced
Heat butter in a frypan and cook chicken until lightly brown. Transfe to a plate.
Add leek and garlic to pan and cook until softened. Add flour and stir around pan then add stock, herbs, and cream and cook a further 3 or 4 minutes on gentle heat.
Return chicken to pan and allow to cool completely
Line a large pie plate with puff pastry and fill with chicken filling. Top with another layer of pastry.
Makes one family sized pie or 12 individual pies.