Chicken and Leek Pie

This deliciously creamy Chicken and Leek Pie recipe has everything you need in a comforting dish.

Ingredients

For the chicken pie filling:

1 tbsp Olive oil

750 g Boneless and skinless chicken thighs, Chopped into 4cm bite-sized pieces

1 Onion, Peeled and finely chopped

500 g Leeks, Sliced into 2cm pieces

2 tsp Dried thyme

75 g Plain flour

300 ml Hot chicken stock

300 ml Milk, See notes

Sea salt and freshly ground black pepper

To make the pie:

320 g Puff pastry sheet, See notes

1 Egg, Beaten

Instructions

1. Heat the oil in a large frying pan or saucepan and add the chicken. Cook for about 10-15 minutes until just starting to turn golden all over.

2. Add in the onions and leeks and cook for a further 5 minutes until they start to soften.

3. Add the flour and thyme and stir through everything, cook for 5 minutes.

4. Gradually add the stock and milk to the vegetable and flour mix, stirring until the sauce is smooth. Leave to bubble away and thicken for about 10 minutes. Check that the chicken is cooked through.

5. Spoon into a pie dish and leave to cool for at least 30 minutes if you have time.

6. Smooth the pastry over the top of the filling.

7. Score the pastry with a sharp knife for decoration and brush with the beaten egg.

8. When you are ready to bake the pie, preheat the oven to 200℃ fan/220℃ bake, and cook for about 30 minutes until the filling is hot throughout and the pastry is crisp and golden.