Roast Chicken and Leek Pie

Name: Roast Chicken and Leek Pie
Ingredients: 160 g puff pastry (Rolled out to approx 3mm thick, for the top of your pie); 260 g Chopped leeks; 120 g white onions (Diced); 50 g spreadable butter; 2 g salt; 12 black pepper; 10 g plain flour; 150 ml chicken stock; 150 ml cream; 1 tbsp Chopped fresh parsley; 250 g Leftover chicken (Cooked)

With a golden-brown puff pastry topping and a juicy layer of filling, our delicious chicken and leek pie recipe is easy to make. Start baking now.

Ingredients

Puff pastry (Rolled out to approx 3mm thick, for the top of your pie)	160 g
Chopped leeks	260 g
White onions (Diced)	120 g
Spreadable butter	50 g
Salt	2 g
Black pepper	12
Plain flour	10 g
Chicken stock	150 ml
Cream	150 ml
Chopped fresh parsley	1 tbsp
Leftover chicken (Cooked)	250 g

Instructions

Step 1

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

Step 2

When it has melted add the onion, thyme , salt and pepper. Cook for 4-5 minutes with a lid on the pan to sweat the onions. Stir them now and again making sure that the onions don't colour.

Step 3

Add the leek and cook for 3-4 minutes with the lid on the pan.

Step 4

Remove the lid and add the flour. Cook out for 1 minute stirring then add the chicken stock.

Step 5

Bring to a simmer, cook for 2-3 minutes then add the double cream.

Step 6

Add the chicken pieces and cook for 5 minutes, then remove from the heat and leave to cool.

Step 7

Add the chopped parsley and place this in to your pie dish before placing the pastry lid over it. Brush on a little egg wash and place into the oven for 35 minutes at 200c.