Ingredients

  • 50 g Dromona pure Butter
  • 1 Baby leek trimmed, washed and sliced
  • 2 Carrots peeled and thickly sliced
  • 2 Skinless chicken breasts chopped
  • 2 tbsp Plain flour
  • 350 ml Dale Farm milk
  • 1 Chicken stock cube
  • Salt and freshly ground pepper
  • 1/2 x 500 g Puff pastry pack
  • 1 Egg beaten for glaze
Home cooked Chicken and Leek Pie, perfect served with fresh steamed green vegetables.
Servings: 2
Preparation Time: 15 minutes
Cook Time: 45 minutes

Method

1. Preheat the oven to 200°C/400°F/Gas 6. Melt half of the butter in a saucepan and add the leek and carrots and cook for 7-10 minutes, until the vegetables have softened. Remove from the pan and place in a 900ml (1 ½ pint) pie dish. Add the chicken to the pan and cook over a high heat for 3-4 minutes, turning the meat occasionally until browned. Add the meat to the pie dish and mix with the vegetables.
2. Melt the remaining butter in the pan. Add the flour and stir for a minute, then gradually add the milk, allowing the mixture to come to the boil between each addition and beating well. Add the stock cube and seasoning and stir until dissolved. Pour the sauce over the chicken and vegetables. Leave the filling to cool for 15-20minutes
3. Roll out the pastry on a lightly floured surface, until slightly larger than the pie dish. Cut thin strips off the edges, dampen the dish rim with water and stick on the strips. Dampen the pastry around the rim and place the main piece of pastry on top. Trim off excess and seal around the edges with a fork. Brush egg glaze over the pastry and make a couple of holes in the centre
4. Place the dish on a baking tray and bake for 25-30 minutes, or until the pastry is golden. Serve immediately.