Preheat oven to 180°C.
Heat the oil in a pan and fry the chicken for 3 minutes, until sealed and transfer to a plate.
Return the pan to the heat and fry the leeks and mushrooms for 3–4 minutes, or until tender.
1 tbsp (15ml) oil
6 chicken breast fillets, cubed
4 leeks, trimmed and finely sliced
250g mushrooms, sliced
½ cup (125ml) dry white wine
3 tbsp (45ml) Clover Mooi River Butter
2 tbsp (30ml) cake flour
1½ cups (375ml) chicken stock, hot
½ cup (125ml) Clover Fresh Cream
Salt and black pepper
1 tbsp (15ml) fresh flat-leaf parsley or tarragon, chopped
1 packet ready-made puff pastry, defrosted