Recipe of Quick Use-up Chicken & Leek Pie

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, use-up chicken & leek pie. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Use-up Chicken & Leek Pie is one of the most well liked of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Use-up Chicken & Leek Pie is something that I have loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can cook 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. Make ready Salt
3. Make ready 75 g frozen peas
4. Take 1 large knob butter
5. Make ready 1 leek, finely sliced
6. Prepare 1 tbsp plain flour (plus some for dusting pastry)
7. Make ready 250 ml milk
8. Make ready 1 chicken stock cube (I use a Knorr Stock Pot)
9. Take 350 g Roast chicken, diced
10. Get Ground black pepper
11. Make ready 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. 1. 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 with this special food use-up chicken & leek pie recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!