Chicken and Leek Pie

60g butter

1 medium leek, sliced thinly

1/3 cup (50g) plain flour

¾ cup (180ml) milk

1 cup (250ml) chicken stock

4 cups shredded cooked chicken

2 ½ cups frozen peas, corn and capsicum mix

¼ cup coarsely chopped fresh flat-leaf parsley

1 sheet puff pastry

Preheat oven to 220/200 fan-forced

Melt butter in large saucepan; cook leek, stirring, until softened.  Add flour; cook, stirring, until mixture bubbles and thickens.  Gradually stir in milk and stock; cook, stirring, until mixture boils and thickens.  Add chicken, vegetables and parsley; stir until heated through.

Spoon chicken filling into a shallow 1.5-litre (6-cup) ovenproof dish.  Place pastry over filling.  Spray top of pastry with cooking-oil spray.

Bake, uncovered, in oven, about 10 minutes or until browned lightly.

Serve with a garden salad, if desired.