Country chicken pot pieIngredients
1 chicken breast skin off
1 spray olive oil
½ finely sliced leek
½ tin chicken soup
1 carrot diced into small cubes
1 cup peas
1 sheet light puff pastry
1 egg yolk beaten for pastry

In a fry pan, spray oil and gently cook the leek until translucent. Pan fry the chicken breast on both sides for about 5 minutes each and then allow to rest for 10 minutes before cutting into small pieces. Place all ingredients including carrot, peas and chicken and leek, as well as the chicken soup, into a bowl and combine. Use a ramekin or baking dish to outline the top of the chicken pie and cut around edges. Place ingredients into ramekins or baking dishes and carefully place cut puff pastry on top. Paint a bit of the egg yolk on the pastry. Cook in preheated oven at 180ºC for 15 minutes.