Ingredients

• 1 3/4 oz. butter
• 2 large leeks, thinly sliced
• 4 spring onions, sliced
• 1 clove garlic, crushed
• 1/4 cup plain flour
• 1 1/2 cups chicken stock
• 1/2 cup cream
• 1 rotisserie chicken, chopped
• 1 package puff pastry
• 1/2 cup milk

Directions

1. Preheat the oven to 400 F. Lightly grease an 8 inch pie plate.

2. Melt the butter in a saucepan and add the leek, spring onion and garlic. Cook over low heat for about 6 minutes or until the leek is soft but not browned. Sprinkle with the flour and mix well. Gradually pour in the stock and cook, stirring, until the mixture is thick and smooth.

3. Stir in the cream and add the chicken. Put the mixture in the pie plate and set aside to cool.

4. Divide the pastry into two pieces and roll each piece between two sheets of baking paper to a thickness of 1/8 inch. Cut a circle out of one of the sheets of pastry to cover the pie. Brush the rim of the pie plate with a little milk. Put the pastry on top and press to seal around the edge. Trim off any excess pastry and crimp the edge with the back of a fork. Cut the other sheet into 1 inch strips and coil each strip up loosely like a snail. Arrange on top of the pie, starting at the center and leaving a gap between each one. The spirals may not cover the whole surface of the pie. Make a few holes between the spirals to let out any steam, and brush the top of the pie lightly with milk.

5. Bake for 25-30 minutes or until the top is brown and crispy. Make sure the spirals look well cooked and are not raw in the center.

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