Creamy Chicken, Leek & Mushroom Pie

• Return frying pan to high heat with a drizzle of olive oil. Cook sliced mushrooms, until browned and softened, 5-6 minutes. • Add leek and cook, stirring occasionally, until softened, 4-5 minutes. • Reduce heat to medium, then add savoury seasoning and garlic paste, and cook until fragrant, 1 minute. • Add thickened cream, chicken-style stock powder (see ingredients) and a splash of water. Stir to combine and simmer until slightly thickened, 1-2 minutes. • Stir in cooked chicken plus any remaining resting juices. Season with pepper.

• To a small microwave-safe bowl, add the butter and microwave in 10 second bursts until melted. • Transfer chicken mix to a baking dish. • Lightly scrunch each sheet of pastry and place on top of chicken mixture to completely cover. Gently brush melted butter over to coat. • Bake pie until the pastry is golden, 20-25 minutes.