Whip up a pie quick smart.
1 tbsp olive oil
1 large leek, sliced
2 tbsp plain flour
1/2 cup chicken stock
1 cup milk, plus extra
1/2 cup pouring cream
750g cooked chicken breast fillets, chopped*
3 tbsp chopped flat-leaf parsley
1 sheet puff pastry
Preheat oven to 200C. Heat olive oil in a medium saucepan and cook leek for about three minutes or until soft. Add flour and stir for one minute. Combine stock, milk and cream in a jug, gradually stir into leek mixture and cook, stirring constantly, until mixture boils and thickens. Stir in chicken and parsley then spoon mixture into a lightly greased ovenproof dish (six-cup capacity) and cool. When cold, brush rim of dish with a little extra milk and place puff pastry over filling, trim to fit dish and decorate edges. Rest in the fridge for 15 minutes then brush top with a little extra milk and cut a small slit in the pastry for steam to escape. Bake for 20-40 minutes or until pastry is golden.
* Raw chicken breasts can be poached in two cups' chicken stock for 10 minutes then rested in the stock for 10 minutes before chopping.