Use-up Chicken & Leek Pie
Use-up Chicken & Leek Pie

Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, use-up chicken & leek pie. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Use-up Chicken & Leek Pie is one of the most well liked of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Use-up Chicken & Leek Pie is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few components. 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 1 carrot, diced
  2. Take Salt
  3. Take 75 g frozen peas
  4. Prepare 1 large knob butter
  5. Prepare 1 leek, finely sliced
  6. Take 1 tbsp plain flour (plus some for dusting pastry)
  7. Make ready 250 ml milk
  8. Prepare 1 chicken stock cube (I use a Knorr Stock Pot)
  9. Prepare 350 g Roast chicken, diced
  10. Take 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. Use-up Chicken & Leek Pie1. 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 exceptional 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 interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!