Creamy Chicken & Leek Pie

Chicken and leek is a classic combination for good reason – it’s completely delicious!

  • 2 tbsps oil
  • 2 rashers smoked streaky bacon, cut into 1cm slices
  • 1 tbsp chopped thyme
  • 4 leeks, trimmed, washed and sliced (about 1kg)
  • 400g pack British Chicken Breast Chunks
  • 25g plain flour
  • 500ml hot chicken stock
  • 2 tbsps crème fraîche
  • 100g whole chestnuts, crumbled
  • 375g pack Jus-Rol All Butter Puff Pastry
  • 1 medium egg, beaten
  • Preheat the oven to 200ºC/Fan 180ºC/ Gas Mark 6. Heat 1 tbsp of the oil in a frying pan and fry the bacon and thyme for 1-2 minutes. Add the leeks and fry gently for 10 minutes, then set aside.
  • In the same pan, heat the remaining oil and fry the chicken for 10 minutes, add the leeks and season to taste. Stir in the flour and cook for 1 minute. Gradually blend in the stock and bring to the boil, then simmer for 1-2 minutes. Stir in the crème fraîche and chestnuts and transfer to an ovenproof dish approx 25cm square.
  • Roll out the pastry to the same dimension as the dish and place on top, tucking the edges inside the dish. Brush with beaten egg. Bake for 30-35 minutes or until golden.
Try 3 Issues for only £6!