Roast Chicken and Leek Pie

Roast Chicken and Leek Pie

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Roast Chicken and Leek Pie

  • 160 g Puff Pastry (Rolled out to approx 3mm thick, for the top of your pie)
  • 260 g Chopped Leek
  • 120 g Diced Onion
  • 50 g Lactofree Spreadable
  • 2 g Salt
  • 12 Turns of Black Pepper
  • 10 g Plain Flour
  • 150 ml Chicken stock
  • 150 ml Lactofree Cream
  • 1 Tbsp Chopped parsley
  • 250 g Cooked left over chicken

Instructions

Place a shallow pan onto a low medium heat and add the Lactofree 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.