Chicken & Leek Pot Pies - WellBeing Magazine

Ingredients

• 2 tbsp olive oil
• 2 leeks, trimmed & thinly sliced
• 2 garlic cloves, minced
• 1/3 cup all-purpose flour
• 3 cups organic chicken stock (sodium reduced)
• 1 tsp Vegeta or alternative stock/seasoning powder
• ½ cup thickened cream
• 2 sprigs thyme
• 3½ cups roasted chicken, shredded
• 1 cup frozen peas
• 2 sheets frozen puff pastry
• 1 egg, lightly beaten
• 1 tbsp poppy seeds