Chicken and leek pie

1 leek

2 chicken breasts

1 carrot

about 1 cup of chicken stock

2-3 Tbsp of cream

ready rolled puff pastry sheet

salt, pepper

1/2 tsp.of thyme

Put the chicken into a roasting dish, brush with olive oil, sprinkle with salt and pepper and roast for about 20 minutes. Remove from the oven and slice into 1-2 inch pieces.

Heat the butter and oil in a pan. Add the leeks and carrots and cook for about 3-5 minutes until softened. Stir in the flour and cook for 1 minute. Pour in the chicken stock stirring and making sure the sauce is thick and smooth. Stir in 2-3 Tbsp. of cream.

Add the chicken and leave to cool.

Transfer into a baking dish. 

Brush the  edge of the dish with beaten egg and put the pastry over the pie. Brush the pastry with beaten egg, snip a small hole in the center of the pastry to let the steam escape and bake until golden and puffy.