In an overproof saucepan, sauté your leek and garlic in butter and oil. Then add in your flour and ¾ cup chicken stock. Mix until it becomes a paste. Then add in your white wine, cooking for a few minutes.
Now add in your carrots and mushroom and season with salt, pepper and fresh thyme.
Add in your chicken and remaining ¾ cup chicken stock. Mix!
Top your pie with 1 sheet of puff pastry bake in a 190 degrees celsius oven for 45 mins or until the pastry is golden brown. Serve with your favourite side salad and enjoy!
