1 uncooked pastry sheet

2 Tbsp Spanish extra virgin olive oil

2 garlic cloves, chopped

2 green onions, thinly sliced

1 leek, chopped (just the white)

1/2 pound baby carrots

1/2 pound mushrooms

1 C. dry Sherry

Salt and pepper

2 whole roasted or cooked chicken breasts

1 C. drippings from the roasted chicken (or equivalent of stock)

1-2 Tbsp corn starch

1 C. fresh Mozzarella cheese, grated

 

Heat oil in a big pan and stir-fry veggies on high, stirring constantly, for 5 minutes. Add sherry and let evaporate so the alcohol evaporates and only the flavor remains. Add chopped chicken breasts and drippings or stock and mix well. Add corn starch diluted in a little cold water to thicken the sauce. Add salt and pepper to taste. Arrange half of the grated cheese on the bottom of a baking pan. Pour the chicken mixture on top and cover with the rest of the cheese. Place the pastry sheet on top of the filling and press the sides against the pan so it is perfectly sealed. Prick the surface with a fork to let the steam out while baking. Bake for 25-30 minutes or until golden. Serve warm.