1 carrot, diced

1 stalk celery, diced

2 cups (500 ml) chopped leeks

2 cloves garlic, finely chopped

3 tablespoons (45 ml) butter

1/4 cup (60 ml) flour

1 1/2 cups (375 ml) chicken broth

2 cups (500 ml) cooked chicken, diced

3/4 cup (180 ml) frozen peas, thawed

3/4 cup (180 ml) shredded cheddar cheese

2 rolled out pastry dough (see recipe)

In a large saucepan, cook the carrot, celery, leek and garlic in the butter over medium heat for about 5 minutes or until tender. Season with salt and pepper. Add the flour and cook for 1 minute while stirring. Add the broth and bring to a boil while stirring. Cover and simmer gently for about 5 minutes. Add the chicken, peas and cheese. Blend well and adjust the seasoning. Allow to cool.

With the rack in the lowest position, preheat the oven to 190 °C (375 °F).

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