Chicken and Leek Pie
Snuggle up tonight with a serving of this deliciously creamy Chicken & Leek Pie. Why not pair it with some healthy steamed Greens from your local Fruit and Veg shop too!
Ingredients:
700g chicken thighs, cut into strips
550g leeks, cut into rounds
4 sprigs of thyme (leaves only)
1 ½ sheets puff pastry
1 tbsp olive oil
30g butter
2 tbsp flour
½ cup chicken stock
½ cup cream
1 egg
Serves: 8 | Prep & Cook Time: 45 Minutes
Method
Preheat oven to 180C.
Heat butter and oil in a large pan, before adding in the chicken. Cook, stirring, for around 7 mins until chicken has browned. Add in the leek and stir again for another 5 mins. Add flour and stir for 1 more min.
Next, add in the stock, cream and thyme leaves. Bring contents of the pot to a boil, and season with salt and pepper.
Transfer the chicken mixture to a greased baking dish, then cover with the sheets of puff pastry. Whisk your egg, and brush onto your puff pastry.
Bake pie in the oven for around 30 mins, or until golden on top.
Once cooked, remove pie from the oven and let sit for 5 mins before serving.
Recipe source: A Better Choice
