Chicken and Leek Pie with Mushrooms and Sundried Tomatoes

Chicken and Leek Pie with Mushrooms and Sundried Tomatoes
Time: 1 1/2 hours approx.
Serves 4 - 6
Effort: Medium

1 package puff pastry (usually each package contains two squares, if not, it will be in one large oblong which you need to cut in half)
2 cups precooked chicken in pieces or turkey meat (in this case I used leftovers from a roast chicken)
1 large carrot diced small
8 white mushrooms, quartered
8 sundried (oil packed) tomatoes, chopped - plus 1 for garnish
1 tbsp olive oil
1/2 cup dry white wine
1 tsp dried rosemary
1 tbsp concentrated beef bouillon
1/4 cup cooking cream
1 tbsp pre-sifted flour or instant thickening flour plus regular flour for rolling out the pastry
Pepper to taste
1 egg beaten

In a medium saucepan, saute the onion and carrot in the oil until the carrots are almost cooked. Add the chicken, bouillon, sundried tomatoes, rosemary and cream. Simmer gently for approx. 10 minutes, add the mushrooms and the wine. Sprinkle in the flour and simmer stir constantly until the mixture has thickened. Add pepper to taste and adjust salt if you need to.

Heat oven to 350oF. Butter a deep pie dish. Roll out one of the pastry squares on a large floured board, large enough to line the pie dish and so that some of the pastry hangs over the side. Spoon in the chicken mixture. Roll out the remaining pastry and place over the pie and chicken mixture. Wet your fingers and pinch the sides to create a seal. Trim off the excess dough. Prick the top with a fork in several places.Brush the top with the beaten egg and garnish with a slice of sundried tomato. Bake in oven until the pastry has puffed and the outside is nice and golden.