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Ingredients
| For the filling | ||
| 3 | tablespoons | olive oil |
| 1 | large | leek chopped |
| 1 | cup | onions chopped into small dice |
| 1 | cup | carrots chopped into small dice |
| 1 1⁄2 | cups | green beans cut into 3/4-inch pieces |
| 4 | tablespoons | butter |
| 1⁄2 | cup | all-purpose flour |
| 2 | cups | chicken stock hot |
| 1 | cup | whole milk warmed |
| 2 | teaspoons | dry sherry |
| 1 | teaspoon | sugar |
| 3 | cups | shredded chicken |
| 3 | hard boiled eggs peeled and sliced | |
| Kosher salt and freshly ground pepper | ||
| For the topping | ||
| 1 1⁄2 | cups | all-purpose flour |
| 1 1⁄2 | teaspoons | baking powder |
| 1 1⁄2 | teaspoons | salt |
| 1 | stick | unsalted butter melted |
| 1⁄2 | cup | whole milk or 2% |
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