Puff Pastry Chicken and Cheese Pie with Salsa Cream

1.Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

2.In a large skillet over medium heat, melt a small amount of oil (if needed) and sauté the sliced leeks until softened, about 5-7 minutes. Add the diced red bell pepper and cook for another 3 minutes until slightly tender.

3.Add the shredded chicken, frozen peas and carrots, and corn to the skillet. Cook until heated through, about 3 minutes.

4.Reduce the heat to low. Stir in the softened cream cheese, sour cream, salsa, garlic powder, and oregano until the mixture is creamy and well combined. Season generously with salt and pepper to taste. Remove from heat and let cool slightly (the instant rice is omitted as the pastry serves as the starch base).

5.In a small bowl, combine the shredded cheddar cheese and mozzarella cheese. Stir about 2/3 of this cheese blend into the slightly cooled chicken and vegetable mixture until just combined.

6.Carefully unroll the thawed puff pastry onto the prepared baking sheet. If the pastry is too large for a standard casserole top, you may trim it to fit a 9x9 inch square or simply use it as a free-form top crust on the filling.

7.Spoon the entire chicken and vegetable filling mixture onto the center of the puff pastry sheet, leaving a 1.5-inch border clear around the edges.

8.Fold the edges of the pastry up and over the filling, crimping the corners slightly to create a rustic, free-form pie crust perimeter that contains the filling.

9.Brush the visible pastry edges generously with the beaten egg wash.

10.Sprinkle the remaining 1/3 of the cheese blend over the exposed filling area inside the pastry border.

11.Bake for 25 to 30 minutes, or until the puff pastry is deeply golden brown, puffed, and the cheese topping is melted and bubbly.

12.Let the pie rest for 10 minutes before carefully slicing and serving hot.