Recipe of Any-night-of-the-week Use-up Chicken & Leek Pie

Hey everyone, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, use-up chicken & leek pie. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Use-up Chicken & Leek Pie is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Use-up Chicken & Leek Pie is something that I’ve loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can have use-up chicken & leek pie using 11 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Use-up Chicken & Leek Pie:

1. Prepare carrot, diced
2. Get Salt
3. Get frozen peas
4. Take large knob butter
5. Get leek, finely sliced
6. Prepare plain flour (plus some for dusting pastry)
7. Prepare milk
8. Take chicken stock cube (I use a Knorr Stock Pot)
9. Make ready Roast chicken, diced
10. Get Ground black pepper
11. Take readymade shortcrust pastry (I used JusRol chilled)

Instructions to make Use-up Chicken & Leek Pie:

1. Boil the carrot in salted water, adding the peas for the last 3-4 minutes. Drain and set aside.
2. In a wok or largish frying pan fry the leek until softened in the butter. Remove from heat, stir in the flour, add the stock pot/cube and very gradually add the milk, stirring continuously to prevent lumps forming. Return to heat to thicken the sauce, still continuously stirring. Remove from heat.
3. Add the cooked vegetables and chicken and stir well to mix. Season to taste.
4. Pre-heat oven to Gas Mark 6 or electric equivalent (Circotherm 170C).
5. Split the pastry block two-thirds/one-third and grease a pastry dish.
6. Roll out the larger pastry piece and use it to line the pastry dish base. Fill with the chicken etc. Then roll out the smaller pieces and use it to top the pie. Crimp the edges to seal and make two or three small slits in the centre to allow the steam to escape.
7. Heat in the oven for 40-45 minutes or until the pie is cooked. 1. Serve with your choice of vegetables. We had new potatoes and French beans today. A little Dijon mustard goes well.

So that is going to wrap it up with this special food use-up chicken & leek pie recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!