My Chicken Pot Pie

This is a recipe for using up leftover roast chicken.

Firstly strip chicken from the bone and cut into small pieces.

In 100gms of butter

Slice the white section of a leek and saute
Add finely sliced mixed mushrooms (I used swiss brown and oyster mushrooms)

Stir in 1/3 cup of flour, stir until flour starts to change colour (you are making a roux)
Then add 1 small tin (185gms) low fat condensed milk
Three cups of low salt chicken stock
Simmer until it reduces by half and add in chicken

Place ingredients in a pie dish
Top with grated cheese (I left this out of the pie pictured)
Cover with puff pastry and bake until golden