- 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
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.