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Herb Fed Chicken & Leek Pie

  • Prep Time
    45mins
  • Cook Time
    25mins
  • Total Time
    1hour 10mins

A Classic heart warming Pie

Serves: 2

For the white sauce
  • 300ml milk

  • 30g flour

  • 30g butter 

  • 2 chicken stock cubes 

  • Salt and pepper 

  • Pre heat the oven to 180° Celsius.

  • Line the inside of the pie dish with the pastry (setting some aside to top the pie), use a folk to prick the pastry or fill with baking beads and blind bake in the oven for around 15 minutes.

  • For the white sauce, melt the butter in the pan, add the flour to form a paste, and slowly add the milk, stirring until a smooth sauce is made.

  • Add the chicken stock cubes, season to taste, add the sliced leek, and add the chicken.

  • Turn the heat to low, stirring occasionally for about 10 minutes.

  • Once the pastry has been blind baked, remove from the oven and pour the white sauce mixture in to the pastry dish.

  • Add the rest of the pastry to top the pie, crimp the edges and poke a hole in the middle.

  • Use the beaten egg to glaze the top of the pie.

  • Bake in the oven for 20-25 minutes or until nice and golden.

Recipe courtesy of Stephanie Birkett @stephs_food_diary

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