Chicken and leek puff pie
Easy chicken pie: on the table in about 1 hour using ready made puff pastry makes chicken pie an easy meal for the family. With a delicious creamy filling we love this pie for cold days
- 400g skinless boneless chicken thigh fillets
- 2 small leekswashed and sliced into small chunks
- 300ml milk
- 50g butter
- 2 tbsp plain flour
- 1 tsp Dijon mustard
- 150ml single cream
- a small bunch tarragonchopped
- 350g puff pastry
- 1 eggbeaten
Nutrition: per serving
- kcal480
- fat29.4g
- carbs30.2g
- fibre1.8g
- protein22.8g
- salt0.9g
Method
step 1
Put the chicken and leeks in a pan, pour over the milk and season well. Bring to a simmer, cover and simmer for 15 minutes. Cool then strain off the milk and keep in a jug. Tip the chicken and leeks into a bowl and tear all the meat into rough chunks.
step 2
Melt the butter in a pan. Sprinkle over the flour and cook, stirring for a few minutes. Gradually add the strained milk, stirring until you have a sauce. Add the mustard and cream and stir. Add the chicken, leeks and tarragon, then mix well. Leave to cool a little.
step 3
Tip into a dish then roll out the pastry to cover the top. Glaze with the egg and make a vent in the middle of the pastry. Bake at 190C/fan 170C/gas 5 for 25-30 minutes until golden.
