Chicken and Leek Pie

Chicken and Leek Pie

This roast chicken and leek pie recipe was devised by a Michelin-starred chef, give it a try as a marvellous midweek meal - we guarantee the whole family will enjoy!
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Chicken and Leek Pie

This roast chicken and leek pie recipe was devised by a Michelin-starred chef, give it a try as a marvellous midweek meal - we guarantee the whole family will enjoy!

  • 50 ml Lactofree Cream
  • 250 g Cooked left over chicken
  • 1 Chopped parsley
  • 150 ml Chicken stock
  • 120 g Diced Onion
  • 50 g Lactofree Spreadable
  • Pinch of 1 Fresh Herbs
  • 2 g Salt
  • 12 Mild Pepper
  • 10 g Plain Flour

Instructions

Place a shallow pan onto a low medium heat and add the spreadable when it has melted add the onion, thyme , salt , pepper and cook with a lid on the pan so the onions sweat and they don’t colour. Cook them for 4-5 minutes slowly with no colour, stirring them now and again. Add the leek and cook for 3-4 minutes slowly still with the lid on the pan, remove the lid and add the flour cook out for 1 minute stirring then add the chicken stock. Bring to a simmer, cook for 2-3 minutes then add the double cream. Bring to a simmer and add the chicken pieces and cook for 5 minutes, then remove from the heat and leave to cool, add the chopped parsley and place this in to your pie dish. Then place over the pastry lid. Brush on a little egg wash and place into the oven for 35 minutes at 200c.