Chicken & leek pie

LornaBy Lorna  ,   

April 9, 2015


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


1Heat 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)

2Heat the other TBSP of oil and add the sliced leeks and cook for 5 minutes and set aside

3Melt the butter in the pot and add the flour to make a roux (thick paste). Stir in the milk and bring to the boil

4Once thickened stir back in the chicken and leeks and sprinkle the stock cube over the top

5Cover and simmer for 15 minutes

6Meanwhile line a pie dish with half the puff pastry - do not blind bake

7Once the filling is ready pour it into the dish and top with the remaining pastry

8Cut 2 holes in the middle, brush with egg and then cook in the oven GM5 or 180c or until the pastry is golden brown