Chicken & Leek Pie

Chicken & Leek Pie

SERVES: 6 PREP/COOK TIME: 3 hours A classic and creamy chicken pie always hits the sweet spot. You can make the filling up to 48 hours in advance – simply top with the pastry, bake and EAT! Take a look at our similar recipe, this chicken, mushroom and leek pie has a filo pastry topping. Chicken & Leek Pie Ingredients Glug of veg oil 2 leeks, finely sliced 3 carrots, finely sliced 2 garlic cloves, crushed 6 free-range skinless chicken thigh fillets, chopped 150ml dry white wine 2 tbsp wholegrain mustard 4 tbsp créme fraíche 1 tbsp plain flour Bunch of fresh parsley, chopped 320g ready-rolled puff pastry 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.