Recipe of Speedy Use-up Chicken & Leek Pie

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, use-up chicken & leek pie. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Use-up Chicken & Leek Pie is one of the most favored of current trending foods in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Use-up Chicken & Leek Pie is something which I’ve loved my whole life. They are nice and they look fantastic.

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

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

1. Get 1 carrot, diced
2. Prepare Salt
3. Get 75 g frozen peas
4. Prepare 1 large knob butter
5. Make ready 1 leek, finely sliced
6. Make ready 1 tbsp plain flour (plus some for dusting pastry)
7. Get 250 ml milk
8. Make ready 1 chicken stock cube (I use a Knorr Stock Pot)
9. Make ready 350 g Roast chicken, diced
10. Take Ground black pepper
11. Make ready 500 g 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 this up for this exceptional food use-up chicken & leek pie recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!