Preheat oven to 180 degrees.
Bring the stock to the boil, add the chicken and cook covered for 10 minutes.
Remove chicken and allow to cool and then shred.
Reserve +- 250 ml Chicken stock.Meanwhile:
Place the pumpkin and spices in a colander, cover and steam over the boiling chicken pot until tender.
In a large pan, saute the leeks in the oil and butter until soft and golden.
Stir in the flour to coat the leeks, add the pumpkin, shredded chicken and reserved stock.
Heat through until nicely thickened.
Season with salt and pepper.
Spoon the mixture into a greased pie dish.
Shape the dough to fit your dish and and place over the mixture.
Make a little cross in the middle to allow the air to escape.
Beat the egg and brush evenly over the pastry dough.
Bake for 30- 40 minutes or until pastry is golden and crispy.
Serve with salad.
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