CHICKEN AND LEEK PIE
So with the weather finally changing, it’s officially cosy food season and what is cosier than big ol Chicken Pie? I mean Puff Pastry is just one of life’s greatest gifts
This version is super easy, and is perfect for all of the cooler nights we’ve got coming up, and I can confirm that it tastes even better when eaten whilst you’re cosy under a blanket on the Sofa watching a film ️
HIT SAVE TO GIVE IT A GO
320g pack of ready rolled Light Puff Pastry
500g of Cooked Chicken (Cut into chunks)
200g Bacon Lardons or Pancetta
3 Leeks, sliced into rounds
45g Plain Flour
200ml Chicken Stock
1tsp Dijon Mustard
1 Beaten Egg
In a large pan, fry off the bacon. Once it has browned, reduce the heat, add the leeks and cook until they have softened.
Add in your butter and once it’s melted add in your flour, stirring to coat the bacon and leeks. Slowly add in your milk, stirring constantly to ensure the mixture doesn’t get lumpy.
Add the chicken stock and cook for 2 mins, then add the mustard and remove from the heat.
Add in your cooked Chicken, stir it through and then season. Adjust with salt, pepper and mustard until it tastes how you’d like!
Let your filling cool down for about 15 minutes, then spoon it into a pie dish before topping with your ready rolled Pastry.
Crimp the edges using a Fork, then decorate with any extra pastry if you fancy before brushing with the beaten Egg and popping into the Oven at 200c, for about 30 mins until crispy and Golden
And that’s it! The perfect Autumnal dinner, and this recipe makes 6 portions so works out at just over 500 Calories per serving
Let me know if you try it Lovelies