Georgia's Chicken & Leek Pie
Whip up this mouthwatering Chicken and Leek Pie at home—soon to become a family favourite. Easy to make and easy to eat!
Serves 4
Ingredients:
- 20g butter
- 2 cloves of garlic, crushed
- 1 large leek, sliced lengthways then chopped
- 1 grated carrot
- 1 grated zucchini
- 1 tsp dried thyme
- 1 tsp wholegrain mustard
- 20g plain flour
- 1 ½ cups chicken stock
- Salt and pepper to taste
- 400g cooked and shredded chicken breast or thighs
- 50g tasty cheese, grated
- 400g flaky puff pastry sheets
- 1 egg, beaten
Method:
- Melt butter in a medium-sized pot. Add garlic, leek, carrot, and zucchini. Cook on low heat until soft, but not browned.
- Add thyme and mustard, and stir. Add flour, stir, and cook for 2 minutes. Slowly add chicken stock, stirring until it has thickened. Season with salt and pepper. Set aside to cool.
- Add chicken and stir through.
- Preheat oven to 200°C.
- Line a 20cm pie dish/ tin with pastry and leave the excess hanging over. Saving the remainder of the pastry sheets to fit the top.
- Spoon your filling mixture into the pie dish and sprinkle over the cheese. Brush the edges of the pastry with beaten egg and place on the top pressing the edges together. Brush the top with the remaining egg. Bake for 40 minutes until the pastry is puffed and golden.
- Remove from oven and allow to set for 10 minutes before serving.
