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; 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

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
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)

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.

Enjoy!