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Heat 1 tbsp olive oil in a large oven-safe pan over medium heat. Season chicken breasts with salt and pepper and cook until golden and cooked through. Remove from the pan and set aside to cool slightly before shredding.
In the same pan, add remaining olive oil along with leek, onion and celery. Cook slowly for 8–10 minutes until soft, translucent and fragrant.
Add garlic and mushrooms and continue cooking until mushrooms are soft and reduced down.
Stir through the Simply Wholesome Pantry Creamy One Pot Recipe Base, cream and chicken stock. Add Dijon mustard, rosemary and thyme and stir until combined. Season generously with cracked pepper and a pinch of salt.
Add shredded chicken back into the pan along with mozzarella if using. Stir until melted and creamy.
Top the filling with puff pastry however you like — either whole sheets or smaller layered squares. Brush with egg wash and sprinkle with sesame seeds and fresh rosemary if using.
Bake at 180°C for 30-45 minutes, or until the pastry is puffed, golden and crisp.