Leek and Chicken Pie Recipe

A tasty pie treat
Yield: 4    Preparation Time: 20 mins    Cooking Time: 50 mins
The perfect comfort food.


4 boneless skinless chicken breasts
1 small leek, washed and sliced small
1 medium onion, diced
6-10 mushrooms
1 tablespoon plain flour
2-3 pints chicken stock
4 tablespoons olive oil
100 ml double cream
1 (375 g) packet premade puff pastry
1 pinch fresh thyme
Salt and pepper

Recipe Instructions

Prepare the chicken.
Cut the chicken breasts into small pieces and brown them a few at a time in a large pan with 2 tablespoons of olive oil. Once they are all cooked set them aside.

Cook the vegetables.
Add the rest of the olive oil to the pan and add the onion and leek and cover. Reduce the heat and cook for 10 minutes until the onion and leeks are softened. Add the flour and stir in well, let this cook until the flour is totally incorporated.

Make the sauce.
Add a cupful of stock and stir until the sauce thickens. Add the rest of the stock in the same manner until there is about 1/3 of the stock left. Add the chicken pieces and the mushrooms (quartered). If the sauce gets too thick add a little more of the stock. Add the thyme and cook for about 10 minutes on a medium heat then pour in the cream. Cook for a further 10 minutes. Cook the sauce until is has reduced to your preferred consistency and season with salt and pepper.

Pour the sauce into a shallow ovenproof dish and top with the puff pastry. Cook at 200C for 20 – 30 minutes until the pastry is golden brown.