2 tlbs Olive Oil
2 Leeks , trimmed, halved, washed and sliced
400 g Potatoes diced into 1 cm cubes
1/4 cup Plain Flour
1 1/2 cups Chicken Stock
3 Chicken thighs
1 cup Tasty cheese (grated)
1 sheet Ready rolled puff pastry – partially thawed

Method

1. Preheat oven to 220°C. Heat oil in a large saucepan over medium heat. Add leek and potatoes. Cook, stirring, for 3 minutes or until leeks are tender but not coloured.
2. Sprinkle over the flour. Cook, stirring, for 1 minute. Remove from heat and gradually add stock, stirring. Return to medium heat. Cook for 4-6 minutes or until mixture comes to the boil. Add chicken and cheese. If you are using fresh chicken cook as usual and then add to the filling (Leak and potatoe). Season with salt and cracked black pepper.
3. Spoon chicken mixture into a 5-cup capacity, 26cm (top) ceramic pie dish. Place pastry over filling. Press edges to seal. Trim excess pastry. Cut a small cross in the centre. Bake for 15 to 20 minutes or until pastry is puffed and golden. Stand pie in dish for 5 minutes. Serve.

Notes

If you have spare time, buy a roast chicken and shred half to add to your leak and potatoes filling. This makes 2.5 cups of chicken.