Chicken Pie

Method

1. Add the oil to a hot pan, add the chopped onions, leeks and carrots.
2. Cook on a medium to low heat for around 5min.
3. Then add the chopped chicken breasts, season with the ground black pepper, garlic puree, dried thyme and cook for a further 5min.
4. Add the Vitalite spread and once melted add the flour, mix together and then quickly add the hot vegetable stock and mix well to prevent any lumps forming.
5. Leave to simmer on a low heat for around 30min until the chicken has reached core temperature,
6. Bake the puff pastry separately on a baking sheet until golden brown.
7. Pour the pie filing into a grundy tin and place the pastry on top to form a pie.