Chicken Pot Pie
Preheat oven to 200°C (approximately 400°F). Defrost puff pastry.
Rinse chicken, pat dry and cut into narrow strips. Cut leek lengthwise, rinse and cut into thin slices. Peel carrots and cut into small cubes.
Rinse mushrooms and cut into thin slices.
Peel garlic and finely chop.
Heat 2 tablespoons of oil in a pan and cook chicken until golden brown. Remove and set aside. Add mushrooms, garlic and other vegetables and saute. Place chicken back in, sprinkle with flour and pour in wine. Add stock and season with salt and pepper. Simmer for about 5 minutes.
Roll out puff pastry until slightly larger than baking dish on a floured surface.
Pour filling into buttered pie dish and top with pastry. Press firmly on edges to seal. Cut off any excess dough and cut out or add shapes to crust as desired to decorate. Brush dough with beaten egg yolk and cut out a small hole in center.
Bake in preheated oven for 30 minutes. Remove, slice and serve.