Recipe of the Week Every Saturday we share a recipe worth trying. Golden Chicken and Leek Pot PieServes 6 · 1 hour Nothing says comfort quite like a homemade pot pie with flaky pastry and a creamy filling. This version uses rotisserie chicken to save time, making it perfect for a cosy midweek dinner. 1 barbecued chicken, meat shredded, 2 large leeks, white part only, sliced, 3 medium potatoes, peeled and diced, 2 carrots, peeled and diced, 50g butter, 1/3 cup plain flour, 2 cups chicken stock, 1 cup thickened cream, 1 cup frozen peas, 2 sheets frozen puff pastry, thawed, 1 egg, lightly beaten, Salt and pepper to taste Method 1. Preheat oven to 200°C. In a large pot, melt butter over medium heat and cook leeks for 5 minutes until soft. Add flour and stir for 1 minute. 2. Gradually add stock and cream, stirring constantly until mixture thickens. Add potatoes and carrots, simmer for 15 minutes until tender. 3. Stir through chicken and peas, season well with salt and pepper. Pour into a large pie dish (approximately 23cm) and allow to cool slightly. 4. Top with puff pastry, trimming edges and pressing to seal. Cut a few slits in the top for steam to escape, brush with beaten egg. 5. Bake for 30-35 minutes until pastry is puffed and golden. Rest for 5 minutes before serving with a simple green salad. | 