1 cup Plain flour
2 Chicken stock cubes
3 Large Chicken Breasts, diced into cubes
2 Carrots, diced
1 leek, finely chopped
2 Cups Peas and corn ( or 1 cup of each)
1L Chicken Stock
1 Cup Cream
3 Sheets Shortcrust Pastry
2 Sheets Puff Pastry
Preheat oven to 180'c. In a large ziplock bag mix together flour and stock cubes, add chicken. Shake well to coat all of the chicken. Remove chicken and shake off excess flour.
Add a tablespoon of oil in a large deep frying pan. Add chicken in batches and cook until all browned. Place all chicken, leek and carrot back into the pan and cook for 2-3mins to soften leeks. Add chicken stock and cook, covered for 20mins or until chicken is tender (add more water if sauce looks really thick). Turn off the heat and stir in the cream.
Meanwhile line a large baking dish with shortcrust party. Transfer chicken mixture to the pie dish and cover with puff pastry, making sure all the edges are sealed. Bake in oven for 30-45mins or until pastry is cooked and golden. Serve hot.