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

Hi everyone, hope you are having an incredible day. Today, I will show you a way to make a distinctive dish, use-up chicken & leek pie. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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

To get started with this recipe, we have to first 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. 1 carrot, diced
  2. Salt
  3. 75 g frozen peas
  4. 1 large knob butter
  5. 1 leek, finely sliced
  6. 1 tbsp plain flour (plus some for dusting pastry)
  7. 250 ml milk
  8. 1 chicken stock cube (I use a Knorr Stock Pot)
  9. 350 g Roast chicken, diced
  10. Ground black pepper
  11. 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. 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’s going to wrap it up for this special food use-up chicken & leek pie recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!