Creamy Chicken & Vegetable Pie

Preheat oven to 350 degrees F. Grease a 10 inch deep sided baking dish.

Place the chicken breast between two sheets of parchment paper and flatten out to about 1 inch thickness with a kitchen mallet. Season each side with 1/2 of the salt and pepper. Set aside.

In a large skillet set over medium to high heat, add 1 tablespoon of olive oil, the carrots, leeks and asparagus. Stir for a minute and let cook for about 5 minutes until it starts to soften. Add all the cooking wine and reduce heat to medium low. Leave to cook until the wine has reduced by about 1/2, about 10 minutes. Add the cooking cream and stir well. Add the mustard, garlic salt, onion powder, sage, oregano, and remaining salt and pepper. Stir well and bring to a simmer. Add the spinach and stir until wilted, about a minute.

Mix together the corn flour and water. Add to the vegetable mixture and stir until you have a thick sauce. Remove from heat.

Pour the vegetable mixture into the prepared baking dish.

Sear the chicken in the reserved skillet for about 2 minutes each side. Remove the chicken from the pan and transfer to a large cutting board. Cut the chicken into bite sized pieces and add to the vegetable mixture.

Cover the dish with the sheet of puff pastry and press down at the edges. Cut off any excess pastry around the edges. Use a fork to score the top of the pastry in a few places. Brush the top of the pastry with the beaten egg.

Bake in a preheated 350 degree F oven for about 30 minutes or until the pastry is golden and puffed.

Let rest for about 10 minutes after removing from oven and serve.