Curried Chicken and Mushroom Pie

For the Filling:

• Olive oil
• 2 onions, chopped
• 2 baby leeks, chopped
• 1 green bell pepper, chopped
• 6 sprigs of fresh thyme, picked
• 250g mushrooms, sliced
• 30ml (2 Tbsp) curry powder
• 5ml (1 tsp) turmeric powder
• 2 whole chickens, roasted and shredded
• Salt and black pepper, to taste

For the Sauce:

• 80ml (1/3 cup) butter
• 80ml (1/3 cup) flour
• 810ml (3 ¼ cups) milk, lukewarm

To assemble:

• 1 roll puff pastry, thawed
• 1 egg, beaten

For the Filling:

• Heat a frying pan with a dash of olive oil.
• Fry the onions, leeks and green pepper until soft and translucent for about 5 minutes. Add the thyme, mushrooms, and spices.
• Add the chicken and season to taste.

For the Sauce:

• In a small saucepan, melt the butter, add all the flour and stir until you have a paste. Add the milk and whisk. Season to taste. Whisk constantly until it bubbles, and the flour is cooked.
• Combine the sauce with the filling and place in an ovenproof pie dish.
• Top with pastry to your liking, brush with egg wash and bake in a preheated oven at 180°C for about 40-45 minutes or until cooked and golden.