Open chicken-and-roast vegetable pie

rocket, for serving
sea salt and freshly ground pepper, to taste
4 sprigs fresh thyme
1 cup Leftover Heat & Pour Roast Chicken Gravy
200 g Leftover easy to cook roast chicken (filled with sundried tomato and feta)
2 garlic cloves, crushed
olive oil
6 baby leeks, finely sliced
1 Free-range egg
1 sheet Woolworths Frozen All Butter Puff Pastry Sheets, thawed

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Preheat the oven to 200°C. Score a 2 cm border around the puff pastry to create a crust. Place on a baking tray.
Brush with the beaten egg, taking care not to let any egg drip off the sides as this will stop the pastry from rising. Bake for 10 minutes.
Meanwhile, soften the leeks in the olive oil for 5 minutes over a low heat, then add the garlic and leftover roast vegetables, chicken or turkey and half the gravy. Sprinkle over the thyme and season to taste.
Spoon onto the pastry sheet and return to the oven for 5–10 minutes. Serve hot with the remaining gravy and a handful of rocket.

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