Recipe of Favorite Use-up Chicken & Leek Pie

Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, use-up chicken & leek pie. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Use-up Chicken & Leek Pie is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Use-up Chicken & Leek Pie is something that I have loved my whole life.

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

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

1. Prepare 1 carrot, diced
2. Prepare Salt
3. Take 75 g frozen peas
4. Take 1 large knob butter
5. Make ready 1 leek, finely sliced
6. Get 1 tbsp plain flour (plus some for dusting pastry)
7. Make ready 250 ml milk
8. Get 1 chicken stock cube (I use a Knorr Stock Pot)
9. Get 350 g Roast chicken, diced
10. Prepare Ground black pepper
11. Get 500 g readymade shortcrust pastry (I used JusRol chilled)

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