It is well known that I have set myself a slightly insane life goal of feeding 5000 people in my home, and in order to do that I have developed some fail safe recipes that I know are tasty and easy to cook. This means that I can spend more time with the people who come into our home and less time worrying in the kitchen!
So today I wanted to share with you one of my favourites- chicken and leek pie. Lets face it, who doesn’t love a nice tasty pie, especially in this dismal weather. I have adapted this recipe over the last 7 years and it is one of the few that I keep making over and over again (it is just that tasty!).
- Pack of chicken thighs, cooked and shredded or left over cooked chicken (ideal for using up leftover chicken after a Sunday roast!)
- 25g butter
- 6 rashers of bacon
- 2 leeks sliced
- 2 tbsp plain flour
- 425ml chicken stock
- 4 tbsp crème fraiche
- 2 tbsp wholegrain mustard
- Pack of ready made puff pastry
- Heat the butter and some oil in a pan and fry off the bacon until crisp. Add the leeks and cook for 2 minutes
- Mix in the flour and cook for 1 minute, then stir in the chicken stock slowly.
- Stir in the mustard and crème fraiche
- Turn on the oven to fan 200°c or regular 220°c and put the shredded cooked chicken in a pie dish.
- Put all the mixture into the pie dish, mix and cover with the pastry. Brush with egg and make a steam hole in the centre.
- Bake for 30-35 minutes until the pastry is crisp and golden. Serve with creamy mash and vex
This post was written to celebrate British leeks – for more great leek recipes do search for #lovemyleeks @BritishLeeks