chicken and leek pie
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Serves: 4
Ingredients
350g ready made puff pastry
1 clove garlic
2 medium leeks
2 medium onions
4 boneless chicken breasts
450ml chicken stock
carton of Riverford double cream (284ml)
squeeze of lemon juice
one egg (for glaze)
salt & pepper
Instructions
1. Pre-heat the oven to 200C (400F, gas 6). Dice the chicken. Chop the onion, crush the garlic and wash and slice the leeks. Melt the butter and gently cook the chicken for 3-4 minutes until white but not browning. Add the onions and garlic and cook for a further 5 minutes.
2. Add the stock and seasoning and bring to the boil then simmer gently for around 15 minutes until the chicken is tender. Meanwhile cook the leeks in salted water for a few minutes until tender then drain. Sieve the chicken mix and reduce the stock by about two thirds.
3. Add the cream to the stock, bring to the boil and simmer until a thick coating consistency. Season and add a squeeze of lemon juice.
4. Combine all the pie filling ingredients in a pie dish and leave to cool. Roll out the pastry and cover the pie, making a small hole in the centre. Glaze with the beaten egg and bake for 40 minutes until golden.
