Recipe of Speedy Use-up Chicken & Leek Pie

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, use-up chicken & leek pie. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Use-up Chicken & Leek Pie is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Use-up Chicken & Leek Pie is something which I have loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can cook use-up chicken & leek pie using 11 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Use-up Chicken & Leek Pie:

1. Take 1 carrot, diced
2. Get Salt
3. Take 75 g frozen peas
4. Make ready 1 large knob butter
5. Get 1 leek, finely sliced
6. Prepare 1 tbsp plain flour (plus some for dusting pastry)
7. Prepare 250 ml milk
8. Get 1 chicken stock cube (I use a Knorr Stock Pot)
9. Prepare 350 g Roast chicken, diced
10. Get Ground black pepper
11. Get 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 is going to wrap this up with this exceptional food use-up chicken & leek pie recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!