One Pan Chicken pot pie

One Pan Chicken pot pie

- 1 tablespoon butter

- 1 tablespoon olive oil

- 1 leek

- 4 garlic cloves, minced

- 3 carrots

- 1 packet pre cut mushrooms

- 1/2 cup peas

- 2 roast chickens (I used store bought)

- 1.5 cups chicken stock

- 1/3 cup white white

- 3 tablespoons flour

- 1.5 teaspoons salt

- 1 teaspoon pepper

- 2 tablespoons fresh thyme

- 1 sheet puff pastry

- egg wash

1. In an overproof saucepan, sauté your leek and garlic in butter and oil. Then add in your flour and 3/4 cup chicken stock. Mix until it becomes a paste. Then add in your white wine, cooking for a few minutes.

2. Now add in your carrots and mushroom and season with salt, pepper and fresh thyme.

3. Add in your chicken and remaining 3/4 cup chicken stock. Mix!

4. Top your pie with 1 sheet of puff pastry bake in a 190 degrees celsius oven for 45 mins or until the pastry is golden brown. Serve with your favourite side salad and enjoy!