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
You can easily make this up earlier in the day ready to chuck in the oven later in the day when your guests arrive.
This post was written to celebrate British leeks – for more great leek recipes do search for #lovemyleeks @BritishLeeks