Chicken & Leek Pie
Take a look at our similar recipe, this chicken, mushroom and leek pie has a filo pastry topping.
Ingredients
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Glug of veg oil
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2 leeks, finely sliced
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3 carrots, finely sliced
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2 garlic cloves, crushed
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6 free-range skinless chicken thigh fillets, chopped
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150ml dry white wine
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2 tbsp wholegrain mustard
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4 tbsp créme fraíche
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1 tbsp plain flour
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Bunch of fresh parsley, chopped
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320g ready-rolled puff pastry
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Splash of milk
STEP 1
Heat the oven to 200°C/180°C fan/gas 6. In a large deep frying pan, heat a glug of veg oil and add the sliced leeks and carrots. Gently fry for about 10 minutes until starting to soften.
STEP 2
Add the garlic cloves and chicken thigh fillets and turn up the heat. Cook for a few more minutes, then add the dry white wine. Bubble the wine for a couple of minutes, then stir in the wholegrain mustard and créme fraíche and simmer for 5 minutes.
STEP 3
Mix the plain flour with water to make a paste, then stir it into the pan. Stir in the fresh parsley and pour into a 1.5 litre pie dish with a pie funnel (optional).
STEP 4
Unroll ready-rolled puff pastry and drape it over the dish. Trim any excess, press down on the edges with a fork to seal, then cut a small hole in the centre. Cut shapes from the trimmings to decorate the top. Brush the pastry with milk, then bake for 25-30 minutes until golden.