Chicken, Mushroom & Leek Pie

Ingredients

• 2 tbsp olive oil
• 1 kg chicken breast
• 400 gr button mushrooms
• 1/4 cup corn flour
• 1.5 cup vegetable stock
• 1 clove garlic
• 4 sheet puff pastry (I use olive oil puff pastry, rather than margarine)
• 1 tbsp dried finely diced thyme
• salt & pepper
• 1 leek (or 2 cups of finely diced leek)

Steps

1. In a large pot add olive oil, finely diced leak.
2. Once leak starts to brown add mushrooms.
3. After a few minutes add the roughly diced chicken, thyme, salt & pepper and crushed garlic.
4. Once chicken starts to cook through add vegetable stock.
5. When you start to notice the liquid absorbing (should take 5 minutes) add corn flour. Mix well until the mixture becomes a little jelly-ish.
6. Get your baking dish and pour half a teaspoon of olive oil to coat the bottom of the dish. Place half your puff pastry at the bottom then pour the chicken mixture on-top. Place the remaining puff pastry on-top of the mixture. Using a fork gently poke holes throughout the top of the pastry.
7. Bake in the oven at 180 degrees celsius for 30 minutes or until golden brown.