1 green capsicum
1 red onion
1kg diced chicken breast/thigh
3-4 sheets of puff pastry
1/2 cup of peas
1/2 cup of corn
300ml of cream
Tablespoon of crushed garlic
Salt and pepper to tast
Finely slice and rinse Leek, Red onion and capsicum
Put all veggies in the fry pan with a splash of oil. Stir constantly until veggies soften.
Remove veggies from pan and add chicken pieces. Turning occasionally, cook for about 10 mins.
Once chicken is cooked, add veggies back into the pan, along with garlic, salt, pepper and cream. Stir until evenly warm and all ingredients are incorporated.
Line a medium sized ceramic baking try with puff pastry, fill it with the chicken and leek mix, then make a puff pastry lid
Coat pastry with egg wash, then bake at 200 (180 fan force) for 20-30 mins or until golden brown.
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