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Easy chicken and leek pie

Lynne Mullins

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Cheat's chicken and leek pie.
Cheat's chicken and leek pie.Quentin Jones

Whip up a pie quick smart.

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Ingredients

  • 1 tbsp olive oil

  • 1 large leek, sliced

  • 2 tbsp plain flour

  • ½ cup chicken stock

  • 1 cup milk, plus extra

  • ½ cup pouring cream

  • 750g cooked chicken breast fillets, chopped*

  • 3 tbsp chopped flat-leaf parsley

  • 1 sheet puff pastry

Method

  1. Preheat oven to 200C.

    Heat olive oil in a medium saucepan and cook leek for about 3 minutes or until soft. Add flour and stir for 1 minute.

    Combine stock, milk and cream in a jug, gradually stir into leek mixture and cook, stirring constantly, until mixture boils and thickens. Stir in chicken and parsley then spoon mixture into a lightly greased ovenproof dish (six-cup capacity) and cool.

    When cold, brush rim of dish with a little extra milk and place puff pastry over filling, trim to fit dish and decorate edges.

    Rest in the fridge for 15 minutes then brush top with a little extra milk and cut a small slit in the pastry for steam to escape.

    Bake for 20-40 minutes or until pastry is golden.

    *Raw chicken breasts can be poached in two cups' chicken stock for 10 minutes then rested in the stock for 10 minutes before chopping.

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Default avatarLynne Mullins is a columnist.

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