Ingredients

• 2 Chicken Breasts
• 2 Carrots
• 1 leek
• 1 Chicken Stock Cube
• 1 Roll Of Pre made Puff Pastry
• 1 tsp Rosemary
• 1/2 tsp Black Pepper

HOW TO MAKE THEM

Step One - Roast your chicken breast in the oven or air fryer.

Step Two- in the meantime prepare your veg by dicing your carrot and thinly slicing your leek.

Step three - Add carrot & leek to a frying pan over medium heat.

Step Four - Dissolve your chicken stock in 2ooml of boiling water and add to the pan with your veg.

Step Five - once the chicken is cooked shred it and add to the pan.

Step Six - Season your filling with the rosemary & black pepper, use a small amount of cornflour to thicken if necessary.

Step Seven - Place the pie filling into an over dish and gently lay over the puff pastry, Cook in the over at 180 degrees for around 25 minutes.

Serve With Creamy Mash, Peas & more chicken gravy!

TIPS

Save any left over chicken & veg from your Sunday roast to make this the next day.