Description
A comforting Roast Chicken & Leek Pie that’s perfect for busy weeknights, featuring a flaky crust and a flavorful filling.
Ingredients
Scale
- 70 g butter
- 150 g smoked bacon lardons
- 2 leeks
- 100 ml dry white wine
- 50 g plain flour
- 250 ml whole milk
- 250 ml chicken stock
- 2 tbsps double cream
- 1.5 tbsps wholegrain mustard
- 500 g boneless cooked roast chicken
- 100 g frozen peas
- 2 tbsps flat-leaf parsley, finely chopped
- 320 g ready-rolled all-butter puff pastry
- 1 free-range egg, lightly beaten
- Salt and freshly ground black pepper
Instructions
- Preheat your oven to 200°C (fan 180°C).
- In a large pan, melt the butter over medium heat. Add the smoked bacon lardons and cook until crispy.
- Chop the leeks and add them to the pan, cooking until they are soft and translucent.
- Pour in the chicken stock (or wine substitute), add the flour, and stir well to avoid lumps. Cook for a couple of minutes.
- Gradually mix in the milk, stirring constantly. Bring to a gentle simmer; the mixture will start to thicken.
- Add the double cream, mustard, cooked roast chicken, frozen peas, and parsley. Season with salt and pepper to taste.
- Carefully pour the filling into a baking dish.
- Unroll the puff pastry and drape it over the top of the filling. Trim any excess and press down the edges with a fork. Brush the pastry with beaten egg for a lovely golden crust.
- Bake in the oven for about 25-30 minutes or until the pastry is golden and flaky.
Notes
Let the pie sit for a few minutes before serving for easier cutting. Freeze portions for a quick meal later.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 80mg
Keywords: chicken pie, leek pie, comfort food, leftover chicken, family meal