Easiest Way to Make Quick Use-up Chicken & Leek Pie

Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, use-up chicken & leek pie. One of my favorites. For mine, 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 popular of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Use-up Chicken & Leek Pie is something which I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. 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. Get 1 carrot, diced
2. Prepare Salt
3. Take 75 g frozen peas
4. Make ready 1 large knob butter
5. Make ready 1 leek, finely sliced
6. Take 1 tbsp plain flour (plus some for dusting pastry)
7. Prepare 250 ml milk
8. Prepare 1 chicken stock cube (I use a Knorr Stock Pot)
9. Get 350 g Roast chicken, diced
10. Take Ground black pepper
11. Take 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. 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 this up with this special food use-up chicken & leek pie recipe. Thank you very much for reading. I am confident you will make this at home. There’s 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. Thank you for reading. Go on get cooking!