Chicken And Vegetable Pot Pie

• 1 lb boneless skinless chicken breasts, cubed
• 2 tbsp flour, lightly seasoned with salt and pepper
• 3 tbsp vegetable oil
• 1 None red onion, chopped
• 2 cloves garlic, crushed
• 1 None leek, trimmed and sliced
• 1 can (14 oz) diced tomatoes
• 2 tbsp red wine vinegar
• 1 tsp sugar
• 5 oz broccoli florets
• 1 None zucchini, sliced
• 1 sheet frozen puff pastry, thawed
• None None Beaten egg, to glaze

1. Toss the chicken in seasoned flour. Heat 2 tbsp of the oil in a large skillet on medium-high heat. Cook chicken for 5-6 mins, turning occasionally, until browned on all sides. Transfer to a pie plate or 2-quart baking dish.
2. Heat the remaining 1 tbsp oil in the pan. Cook the onion, garlic and leek for 5 mins until softened. Add the tomatoes, red wine vinegar and sugar; bring to a boil. Add the broccoli and zucchini. Pour the vegetable mixture over the chicken; set aside to cool.
3. Place puff pastry on work surface. Cut out a piece large enough to cover the dish. Cut the remaining pastry into 1/2-inch wide strips; press onto the rim of the dish. Cut out leaf shapes from the pastry trimmings. Brush the strips with egg. Place pastry lid over the filling. Press the edges to seal. Brush with beaten egg. Arrange the leaves on top; brush with egg. The pie can now be wrapped in plastic wrap and frozen, or baked.
4. If frozen, thaw the pie in the refrigerator for 24 hrs. Bake in preheated 375u0b0F oven for 45 mins.

chicken breasts, flour, vegetable oil, red onion, garlic, tomatoes, red wine vinegar, sugar, broccoli florets, zucchini, pastry, egg

Taken from recipes-plus.com/api/v2.0/recipes/29049 (may not work)