Chicken leek and mushroom pot pies

Ingredients (serves 4)
4 sheets frozen ready-rolled butter-puff pastry, partially thawed
2 tablespoons olive oil
1 leek, halved, washed, thinly sliced
150g button mushrooms, sliced
125g feta cheese, crumbled
2 cups shredded cooked chicken
1/4 cup flat-leaf parsley leaves, chopped
1 quantity warm bechamel sauce (see recipe below)

Method
Preheat oven to 200°C. Lightly grease four 1 1/4-cup capacity ovenproof dishes. Place 1 dish upside down onto 1 sheet pastry. Using dish as a guide, cut a circle 1.5cm larger than dish. Repeat with remaining pastry.

Heat oil in a non-stick frying pan over medium heat. Add leek and cook, stirring, for 3 minutes or until soft. Increase heat to high. Add mushroom. Cook, stirring, for 4 minutes or until mushroom is tender.

Add mushroom mixture, feta, chicken, parsley and salt and pepper to bechamel sauce. Mix well. Spoon filling into dishes. Drape pastry over dishes to cover filling, pressing edges to seal.

Brush pie tops with water. Cut a small cross in tops. Sprinkle with salt and pepper. Place onto an oven tray. Bake for 20 to 30 minutes or until pastry is golden and puffed. Serve.