Chicken & Leek Pie

Cooking time
45 mins
Preparation time
10 mins
Serves 6+
  • NF

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.

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