3 Chicken Breast Fillets
2 tbsp of Olive Oil
1 Chicken Stock Cube
1 tsp Thyme
2 tbsp Plain Flour
2 tbsp Chicken Gravy Granules
1 packet of Ready Rolled Puff Pastry or Short Crust Pastry
Cut the chicken into cubes.
Slice the leeks in half lengthways and wash.
Slice the leeks into 1cm semi circles.
Put 2 tablespoons of oil in a pan and heat for 1 minute.
Add the chicken, leeks and a pinch of pepper, stir regularly for 5 minutes.
Dissolve the stock cube in 450ml of boiling water.
Add the thyme and flour and stir until mixed in.
Pour over the stock and stir, if it doesn’t cover the mixture top up with a little water, turn down the heat and simmer for 20 minutes.
Divide between your individual oven dishes.
Roll out your pastry, and cut circles to fit your dishes.
Whisk your egg in a cup and with a pastry brush coat the edges of the dishes.
Place the pastry on your dishes and press down onto the edges.
Brush the pastry tops with egg and put into the oven until golden.