Chicken & Leek Pot Pie

1 tbs olive oil
2 leeks, sliced
2 chicken breasts or 6 chicken thighs, chopped
1 tbs thyme leaves
2 potatoes, peeled and chopped
1 1/4 cups chicken stock
1/2 cup cream
sea salt and black pepper
1 sheet puff pastry
1 egg, lightly beaten

Preheat oven to 200C. Heat oil in large fry pan over medium heat. Add leeks and cook for 4mins or until soft. Add chicken, thyme, potatoes and stock and simmer for 20mins or until chicken is tender and potatoes are soft. Stir through cream, salt and pepper. Pour into baking dish. Cover with pastry and brush pastry with egg. Bake for 15mins ot until golden. Serves 3.
ease: 3.5/5. You cook the inside beforehand and then cook it with the pastry in the oven.
prep time: 25mins to cook the filling.cooking time: 15mins to cook in the oven.Total: 40mins.

taste: 4.5/5. Really yummy, the puffed crust was tasty and the filling was lovely. Would add a little more thyme maybe as the flavour wasn't that pronounced. Make sure you properly salt and pepper the filling when its in the fry pan. Ryan and I both had seconds.

would I make it again: Yes. Good pie - makes enough for 3 people in one square pan.