Chicken & leek pie

LornaAuthorLorna
00DifficultyIntermediate

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Yields1 Serving

 2TBSP oil
 6 skinless boneless chicken thighs (or leftovers from Sunday's roast)
 3 medium leeks
 25g butter
 1TBSP butter
 2TBSP flour
 750ml milk
 1 chicken stock cube
 Block of puff pastry (look through the recipes if you want to make your own)
 Egg for glaze

1

Heat 1TBSP of oil in a pot and cook the chicken til browned all over. Remove from the pan (if your using leftover chicken skip this part)

2
3
4

Heat the other TBSP of oil and add the sliced leeks and cook for 5 minutes and set aside

5
6
7

Melt the butter in the pot and add the flour to make a roux (thick paste). Stir in the milk and bring to the boil

8
9

Once thickened stir back in the chicken and leeks and sprinkle the stock cube over the top

10
11
12

Cover and simmer for 15 minutes

13
14
15

Meanwhile line a pie dish with half the puff pastry - do not blind bake

16
17
18

Once the filling is ready pour it into the dish and top with the remaining pastry

19
20
21

Cut 2 holes in the middle, brush with egg and then cook in the oven GM5 or 180c or until the pastry is golden brown

Category,

Ingredients

 2TBSP oil
 6 skinless boneless chicken thighs (or leftovers from Sunday's roast)
 3 medium leeks
 25g butter
 1TBSP butter
 2TBSP flour
 750ml milk
 1 chicken stock cube
 Block of puff pastry (look through the recipes if you want to make your own)
 Egg for glaze

Directions

1

Heat 1TBSP of oil in a pot and cook the chicken til browned all over. Remove from the pan (if your using leftover chicken skip this part)

2
3
4

Heat the other TBSP of oil and add the sliced leeks and cook for 5 minutes and set aside

5
6
7

Melt the butter in the pot and add the flour to make a roux (thick paste). Stir in the milk and bring to the boil

8
9

Once thickened stir back in the chicken and leeks and sprinkle the stock cube over the top

10
11
12

Cover and simmer for 15 minutes

13
14
15

Meanwhile line a pie dish with half the puff pastry - do not blind bake

16
17
18

Once the filling is ready pour it into the dish and top with the remaining pastry

19
20
21

Cut 2 holes in the middle, brush with egg and then cook in the oven GM5 or 180c or until the pastry is golden brown

Chicken & leek pie