Chicken And Leek Pie
This is a great meal to make during the week as it uses ready cooked chicken
Makes enough for: 4 people
Ingredients
- 15 mls olive oil
- 6 baby leeks, trimmed and thinly sliced
- 5 mls dried mixed herbs
- 1 clove garlic, peeled and chopped
- 25 g butter
- 10 mls Dijon mustard
- 20 g flour
- 140 g frozen sweetcorn kernels
- 60 mls cream
- 240 g cooked chicken
- 200 g roll, puff pastry
- 2 sprigs fresh thyme, leaves picked
Method
- Preheat the oven to 180° Celsius
- Place the olive oil into a frying pan and heat over a medium temperature
- Add the leeks and cook until they start to soften
- Add the herbs and garlic and cook until fragrant
- Add the butter and mustard and stir until the butter has melted
- Add the flour and stir to mix, and leave to cook for 1 minute
- Add the corn and the cream, stir to combine and lower the temperature
- As soon as it starts to bubble, turn off the heat and leave it to cool *
- Add the chicken and mix to combine, then divide the mixture between 4 cocottes to make individual pies **
- Using the lid from your cocotte, cut out 4 circles of pastry
- Place the pastry lids over the top of the cocottes and press down using a fork to seal the edges
- Trim the edges and make a slit into the top of each pie
- Place the cocottes onto a baking tray and place the baking tray into the oven and bake for 30 minutes
- Remove the baking tray from the oven, place each cocotte onto a plate, scatter the tops with the thyme and serve
Notes
* The recipe called for stock which I did not add, but if you think the sauce is too thick, add vegetable stock to loosen it.
** Do not overfill the cocottes.
** Do not overfill the cocottes.