Ingredients

• 2 Borg’s Puff Pastry sheets
• 30 g butter
• 1 leek, finely sliced
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• ¾ tsp smoked paprika
• 750 g chicken thigh fillet, cut into bite size pieces
• 420 g Condensed Soup Cream of Chicken
• 1 thyme sprig, leaves removed
• 1 egg yolk, lightly beaten for glazing (optional)
• 1 tbs mixed herbs or sesame seeds or poppy seeds

Method

1. Preheat oven to 200° C degrees fan forced.
2. Lightly grease a 20 cm pie dish and line with a sheet of Borg’s Puff Pastry. Blind bake for 10 minutes. Remove from oven and set aside.
3. Melt the 30 g butter in a frying pan on gentle heat.  Gently sauté leek until soft and golden.  Add celery and carrot and cook until just tender. Add the paprika, then the chicken. Stir until chicken is seared. Turn heat to low, cover and cook for 10 minutes.
4. Add condensed soup and thyme leaves, stir to combine. Cover with lid and cook for 5 minutes.
5. Ladle the chicken filling to the pie dish. Top with the second sheet of pastry, brush with egg wash if using and cut slit in centre. Sprinkle over herbs and seeds.
6. Reduce oven temperature to 180° C degrees. 
7. Bake at 220° C degrees for 30-35 minutes or until pastry is golden and filling is heated through.