INGRIDIENTS

2 Tablespoon Olived Oil

2 Leeks,trimmed,halved,washed,sliced
400g coliban potatoes,peeled,diced into 1cm cubes
cup plain flour
1 cups campbells Real Stock Chicken
1 Small barbecued chicken , skin and bones removed,meat shredded
1 cup grated tasty cheese
1 sheet frozen ready-rolled puff pastry , partially thawed

PROCEDURE
1.Preheat oven to 220C. Heat oil in large saucepan over medium heat .Add leek and
potatoes .Cook ,stirring,for 3 minutes or until leeks are tender but not coloured.
2.Sprinkle over the flour .Cook,stirring,for 1 minutes .Remove from heat and gradually
add stock,stirring.Return to medium heat .Cook for 3 to 5 minuutes or until mixture comes
to the boil . Add chicken and cheese. Season with salt and cracked black pepper .
3.Spoon chicken into a 5-cup capacity, 26cm (top) ceramic pie dish.Place pastry over
filling.Press edges to seal.Trim excess pastry.Cut a small cross in the centre.Bake for 15 to
20 minutes or until pastry is puffed and golden . stand pie in dish for 5 minutes . SERVE .
Chicken Leek And Potato Pie