Chicken & leek puff pastry pie

What you'll need

Dice the onion and leek to even cubes.
Preheat the oven to 180 degree celsius.
Dissolve the vegetable stock cube in 200ml of hot water.
Melt the margarine in a pan on medium heat.
Add the chicken and seal the meat.
Add in the Onions and Leeks and cook further without colour.
Add the flour to make a roux and cook out for a few minutes – slowly add the stock, bit by bit, stirring continuously, until it is fully incorporated and the resulting sauce is smooth. Be very careful not to do this on too high a heat as it can burn very easily.
Simmer until the chicken is cooked through.
Transfer to an oven safe pie dish.
Roll out the ready to cook puff pastry and cut to size.
Place pastry lid on pie.
Cook in the oven for 18 mins at 180 degrees.
Serve and enjoy.