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Chicken & leek pie

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

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

3

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

4

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

5

Cover and simmer for 15 minutes

6

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

7

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

8

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