Chicken and leek pie
Chicken thighs and leeks in a creamy white wine sauce with a puff pastry lid.
- Time1 hr 20
- LevelEasy
- Costabout £2.38 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Melt the butter in a large pan and cook the leeks gently for 8 minutes until soft. Add the chicken and cook for 5 minutes until no longer pink.
8 min - 2
Stir in the flour and cook for 1 minute. Add the wine and let it bubble for 2 minutes.
2 min - 3
Add the stock, cream, mustard and thyme. Simmer for 15 minutes until thick, then season well.
15 min - 4
Heat the oven to 200°C (180°C fan). Tip the filling into a pie dish and let it cool for 10 minutes.
10 min - 5
Cover with the pastry, trim, press the edges and brush with egg. Cut a small slit in the middle.
- 6
Bake for 30 minutes until puffed and golden.
30 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.