Peel the onion and slice it small

cut and slice the leek

Dice the carrot

chop the garlic

remove the chicken breast fat and dice them

Add olive oil in the skillet and when it gets warm add the vegetables

wait 10 minutes aprox. and then add the diced chicken

when the chicken gets color, add the flour and stir until it gets toasted

then add the cup of chicken soup and, if you wish, the herbs or the oregano

wait 10 minutes and add the cooking cream and stir

oil the baking tin with the butter, put one puff pastry and fit it

remember to prick the pastry in order not to pump up

pour the mixture in and cover it with the other pastry. Adjusts the edges and remove the leftover. Don't throw it, reserve for the pie decoration

make the decoration as your desire, using the pastry leftovers

varnish the pie with the egg so it gets a nice colour when baked

preheat the oven to 200°C and bake the pie 30 minutes in both sides

unmold and serve. Appetit!