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Image for Recipe - Creamy Chicken & Leek Pie

Creamy Chicken & Leek Pie

Image for Recipe - Creamy Chicken & Leek Pie
  • Time preparation 25 minutes
  • cook time 35 minutes
  • Serve Serves 4

  • 2 tbsps oil
  • 2 rashers smoked streaky bacon, cut into 1cm slices
  • 1 tbsp chopped thyme
  • 4 leeks, trimmed, washed and sliced (about 1kg)
  • 400g pack British Chicken Breast Chunks
  • 25g plain flour
  • 500ml hot chicken stock
  • 2 tbsps crème fraîche
  • 100g whole chestnuts, crumbled
  • 375g pack Jus-Rol All Butter Puff Pastry
  • 1 medium egg, beaten

Preheat the oven to 200ºC/Fan 180ºC/ Gas Mark 6. Heat 1 tbsp of the oil in a frying pan and fry the bacon and thyme for 1-2 minutes. Add the leeks and fry gently for 10 minutes, then set aside.

In the same pan, heat the remaining oil and fry the chicken for 10 minutes, add the leeks and season to taste. Stir in the flour and cook for 1 minute. Gradually blend in the stock and bring to the boil, then simmer for 1-2 minutes. Stir in the crème fraîche and chestnuts and transfer to an ovenproof dish approx 25cm square.

Roll out the pastry to the same dimension as the dish and place on top, tucking the edges inside the dish. Brush with beaten egg. Bake for 30-35 minutes or until golden.

Ingredients

  • 2 tbsps oil
  • 2 rashers smoked streaky bacon, cut into 1cm slices
  • 1 tbsp chopped thyme
  • 4 leeks, trimmed, washed and sliced (about 1kg)
  • 400g pack British Chicken Breast Chunks
  • 25g plain flour
  • 500ml hot chicken stock
  • 2 tbsps crème fraîche
  • 100g whole chestnuts, crumbled
  • 375g pack Jus-Rol All Butter Puff Pastry
  • 1 medium egg, beaten

Method

Preheat the oven to 200ºC/Fan 180ºC/ Gas Mark 6. Heat 1 tbsp of the oil in a frying pan and fry the bacon and thyme for 1-2 minutes. Add the leeks and fry gently for 10 minutes, then set aside.

In the same pan, heat the remaining oil and fry the chicken for 10 minutes, add the leeks and season to taste. Stir in the flour and cook for 1 minute. Gradually blend in the stock and bring to the boil, then simmer for 1-2 minutes. Stir in the crème fraîche and chestnuts and transfer to an ovenproof dish approx 25cm square.

Roll out the pastry to the same dimension as the dish and place on top, tucking the edges inside the dish. Brush with beaten egg. Bake for 30-35 minutes or until golden.

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