Chicken and mushroom pie

Take the small rotisserie chicken and remove all the meat from the bones with a knife and fork. Fray the the meat into smaller pieces with the fork.

Chop the onion finely.
Chop the leaks finely.
Chop the mushrooms finely.
Crush the garlic.
Add 1 Tbsp olive oil to a large pan or pot and bring to a medium heat.
Add the chopped onions, leeks, mushrooms and crushed garlic to the pot and simmer for 10 minutes.

Add the shredded chicken to the pot with the vegetables.
Add the two cups of chicken stock and stir until it starts to simmer.
Add 1/2 cup of cream and keep stirring.
Keep the pot on the stove for 20 minutes at a low heat until the fillings becomes thick and creamy.

Roll out the puff pastry on a counter top until it is is wide enough to cover your pie pan or oven dish twice.
Cut the pastry in half and line the bottom of the pan - it should hang over slightly at the edges.
Now pour the chicken and mushroom pie filling into the pie pan or oven dish.
Cover the filling with the 2nd piece of pastry and make sure it is sealed on the sides.
Bake in the oven for 45 minutes at 180 Degrees Celsius.