British
Easy chicken and leek pie
- YieldServes 4
- Prep30m
- Cook1h
- Effortweeknight
Serves
4
- a dash of olive oil
- 3 chicken breasts, roughly chopped
- 1 leek, washed and sliced into rounds
- 3 cloves garlic, finely chopped or crushed
- 250g cream cheese or crème fraîche
- 1 heaped tsp wholegrain mustard (or 2, to taste)
- 1 vegetable stock cube
- 1 sheet ready-rolled puff pastry (320g)
- milk, to brush the top
- salt and freshly ground black pepper
Method
- Preheat the oven to 190°C (170°C fan).
- Heat a dash of olive oil in a large frying pan and cook the chicken pieces over a high heat for 3 minutes. Add the leek, garlic, soft cheese, mustard, stock cube and 200ml boiling water.
- Pour the mixture into a large ovenproof dish and lay the puff pastry sheet over the top.
- Trim off any excess pastry using a sharp knife. Brush with milk.
- Bake for 35 minutes or until the top is golden-brown and the pie is cooked through. Serve.