Chicken and Leek Pie

A comforting pie with a creamy chicken and leek filling under a golden puff pastry lid.

SHOPPING LIST

• chicken breast fillets500g
• leeks2
• puff pastry sheet1
• chicken stock cube1
• double cream200ml
• plain flour2 tbsp
• butter30g
• egg1

METHOD

1. 1Preheat the oven to 200°C.
2. 2Slice the leeks and cook in butter until soft, about 5 minutes.
3. 3Cut the chicken into bite-sized pieces and add to the pan, cooking until no pink remains.
4. 4Stir in the flour and crumbled stock cube, then pour in 300ml water and the cream.
5. 5Simmer for 10 minutes until thickened, then season with salt and pepper.
6. 6Pour the filling into a pie dish and top with the puff pastry, trimming the edges.
7. 7Brush with beaten egg and bake for 30 minutes until golden and bubbling.
8. 8Rest for 5 minutes before serving.

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