Chicken & Leek Pie October 2010

October 2010

Chicken & Leek Pie

(5 – 6 portions)

Ingredients

2 oz butter

Clove of garlic crushed

2 lg leeks finely sliced

¼ cup plain flour (1 oz)

12 fl oz of chicken or veg stock

4 fl oz of cream

3 chicken breasts

Salt+Pepper

Puff pastry or short crust pastry(500g)

Melt butter and add garlic and leeks and cook until leeks start to go soft(approx 5 mins). Gradually add flour, then some stock, then some cream until all have been used. Season with salt & pepper.

Cook chicken separately in some milk for approx 1 hour at 160 degrees. When cooked shred with two forks and add to sauce.

Check seasoning and add more salt & pepper if required.

When mixture is cold, roll out puff pastry and cover a greased dinner size plate with pastry, add filling and cover with another layer of pastry on top. Trim the edges and glaze all over with milk or beaten egg. Cut a few slices on top to let the steam out when cooking.

Cook for approx 35 mins at 150 degrees or until pie is golden brown

For alternative fillings you can exchange leeks for mushrooms, sweetcorn, mixed veg, gammon or any other vegetable or meat which you feel compliments the chicken.

For further information visit:

www.sodastreat.com

use the link below to view ESBC report

http://www.ratemyplace.org.uk/searchresults.php?authority=4&name=simply+eat&town=&type=&rating=none