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.


  • 1 Leek - finely sliced.

  • 2 Bacon rashers - chopped.

  • 1 clove Garlic - crushed.

  • 60g Butter.

  • 4 Tbspn Plain Flour.

  • 1/4 Savoy Cabbage - finely sliced.

  • 2 Carrots - finely diced.

  • 1/2 cup Dry White Wine.

  • 2 cups Chicken Stock.

  • 2 Tbsp Worcestershire sauce.

  • 300ml Cream.

  • 250ml Milk.

  • 1 cup Peas.

  • 750g cooked chopped Chicken (or the shredded meat from 1 BBQ chicken)

  • 1 Tbsp fresh Garlic Chives.

  • 2 tspn dried Thyme.

  • 2tspn dried Tarragon.

  • 1 Tbsp chopped Rosemary.

  • 1 Tbspn chopped Parsley.

  • 1 cup shredded Cheese.

  • Salt and Pepper.

  • 2 sheets Puff Pastry.


  • 1.

    In a large saute pan, saute leek and bacon in the butter for 2 mins.

  • 2.

    Add the garlic, carrots and cabbage and continue for another 5 minutes.

  • 3.

    Stir in the flour and cook for 30 seconds - stirring.

  • 4.

    Add the wine and chicken stock and herbs and cook for about 10 mins til reduced by 2/3.

  • 5.

    Add everything else and cook til mixture bubbles.

  • 6.

    Turn oven to 180C

  • 7.

    Line a deep pie dish or a casserole dish with a sheet of puff pastry.

  • 8.

    Put filling in and cover the top with 2nd sheet - trim edges and make slits for vents.

  • 9.

    Brush top with beaten egg or milk.

  • 10.

    Bake for about 40 mins til pastry is golden brown.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 1212kj
  • Fat Total 89g
  • Saturated Fat 36g
  • Protein 42g
  • Carbohydrate 58g
  • Sugar 9g
  • Sodium 1190mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Huda Abu HamdiaReport
Thanks dear .. I will try it soon .. will tell you the results :-)
Posted by Huda Abu HamdiaReport
yea.. it really looks yummy .. you think i can substitute the wine with chicken stock or white vinegar ???
Posted by jackicamReport
Of course you can Huda, just add an extra 1/2 cup chicken stock - don't add vinegar or it will be too acidic. The wine just happened to be handy at the time so I put it in.
Posted by Charlie15Report
Jackie: This looks so good.
I'll give it a try and get back to you.
I love the fact that you use puff pastry.
Posted by jackicamReport
Thanks Charlie, I'm a puff pastry kinda girl : )