Ingredients:

2 tablespoons olive oil

2 leeks, trimmed, halved, washed, sliced

400 g coliban potatoes, peeled, diced into 1cm cubes

1/4 cup plain flour

1 1/2 cups Campbell's Real Stock Chicken

1 small barbecued chicken, skin and bones removed, meat shredded

1 cup grated tasty cheese

1 sheet frozen ready-rolled puff pastry, partially thawed

Directions:

1. 1. Preheat oven to 220°C.
2. 2. Heat oil in a large saucepan over medium heat. Add leek and potatoes. Cook, stirring, for 3 minutes or until leeks are tender but not coloured. Sprinkle over the flour. Cook, stirring, for 1 minute.
3. 3. Remove from heat and gradually add stock, stirring. Return to medium heat. Cook for 3 to 5 minutes or until mixture comes to the boil.
4. 4. Add chicken and cheese. Season with salt and cracked black pepper.Spoon chicken mixture into a 5-cup capacity, 26cm (top) ceramic pie dish. Place pastry over filling.
5. 5. Press edges to seal.Trim excess pastry. Cut a small cross in the centre. Bake for 15 to 20 minutes or until pastry is puffed and golden. Stand pie in dish for 5 minutes. Serve.

Bon Appetit!