Back
Chicken & Leek Pie
Cooking time
45 mins
Preparation time
10 mins
Serves 6+
- NF
+320kcal
How to Make It
Preheat the oven to 200 degrees celsius.
Heat the butter in a pan on a medium heat and slice the leek into circles, discarding the green leaves. Chop the carrot into thin slices.
Add the leek and carrots to the pan and cook for 5 minutes until soft.
Add the diced chicken and cook for a further 5 minutes until it has browned and sealed.
Pour in the stock, salt, pepper, and thyme and bring to the boil, then reduce to a medium/low heat.
Simmer for 20 minutes until the stock has reduced. Then take off the heat and stir in the dijon mustard.
Pour the mix into a baking dish and top with the sheet of pastry. Brush some milk over the top and bake for 15 minutes.
Serve with vegetables of your choice.
