This is one of my favourites. I came up with it one day when I had to use what was in my pantry and it ended up tasting delicious. It has a creamy, white wine and herb flavoured sauce with lots of yummy vegies. You can either add steamed chicken to it or a store bought BBQ one - when you're pressed for time as I was.
In a large saute pan, saute leek and bacon in the butter for 2 mins.
Add the garlic, carrots and cabbage and continue for another 5 minutes.
Stir in the flour and cook for 30 seconds - stirring.
Add the wine and chicken stock and herbs and cook for about 10 mins til reduced by 2/3.
Add everything else and cook til mixture bubbles.
Turn oven to 180C
Line a deep pie dish or a casserole dish with a sheet of puff pastry.
Put filling in and cover the top with 2nd sheet - trim edges and make slits for vents.
Brush top with beaten egg or milk.
Bake for about 40 mins til pastry is golden brown.