Cheat’s chicken & leek pie

Chicken pie is one of my favourite meals in the winter- it is so comforting and v tasty. This is a cheat’s version because I use ready made pastry and you can also use ready cooked chicken and vegetables, if you want. However, if you have more time like I did today, you can make it from scratch.

Ingredients:
  • 1 large knob of butter
  • 1 leek
  • 3 small white onions or 2 big ones
  • 4 garlic cloves
  • 100g button mushrooms
  • 3 tbsp flour
  • 400ml semi skimmed/ full fat milk (therefore reduces the need for cream etc)
  • 2 stock cubes/ stock pots- this is really key to the taste of the pie, so I used a better quality and richer chicken and thyme stock pot (see picture)
  • Bowl of ready cooked chicken (250g) – you can either get this from the rotisserie, in the chilled section- or often I cook my own If i have time, by poaching 3 chicken breasts in stock on a medium heat, for about 20 minutes or until cooked
  • Bowl of frozen mixed vegetables (200g) (optional- can use this instead of the leeks and mushrooms for a quicker meal)
  • 1 pack of parsley, chopped
  • Ready rolled puffed or shortcrust pastry (250g)
  • 1 egg, beaten

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Method:
1) Pre heat the oven to 200 degrees celcius.
2) Add the butter to the pan and fry the onions, garlic, leek and mushrooms until soft. Season.227CD33B-0E7E-481C-9AF9-3B35293BE64C.jpg

3) Add the flour to this. Cook on a low heat for a couple of minutes to cook out the flour.

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4) Now add the milk little by little. You want to incorporate this slowly to avoid there being any lumps. Then add the stock cubes/pots to the pan.98E9045F-C37D-45DA-9A78-638E027EF239.jpg

6) Add the frozen vegetables (if using), chicken and parsley to the mixture. Season again with salt and pepper.

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7) Empty the mixture into a tray/ pie dish.

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8) Add the ready rolled pastry on top. The sheet I used did not fit the pie dish, so I used some of the extra bits to patch up the sides and cut out some leaves for the top.

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9) Brush the egg over the pastry.

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10) Put the pie in the oven for 20-25 minutes, until golden.

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Serve with mash, vegetables and chicken gravy.

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