Chicken and leek pot pie

Prep: 15 mins
Cook: 50 mins
Chicken and leek pot pie

1 tbsp olive oil

4 medium leeks, sliced

2 garlic cloves, chopped

500g chicken fillets, diced

2 tbsp soft cheese

2 tbsp wholegrain mustard

50g unsalted butter

40g plain flour

300ml chicken stock

300ml semi-skimmed milk

Zest and juice of 1 lemon

2 tsp tarragon, chopped

200g garden peas

3 filo pastry sheets, halved

300g tenderstem broccoli

Preheat the oven to 200ºC/ fan 180ºC/ gas 6. Add ½ tablespoon of the oil to a large frying pan on medium heat. Sauté the leeks for 8- 10 minutes and add the garlic at the last minute. Add into a bowl and leave aside.

Add the rest of the oil to the pan and fry the chicken over a medium heat for 5 minutes, until golden brown. Mix in the mustard and cheese and then add to the leeks.

In a saucepan, melt 25g butter and mix in the flour. Cook for 1 minute over a gentle heat and then take off the heat and pour the chicken stock and milk in slowly, ensuring to stir well. Simmer for 2 minutes, until it has thickened and mix in the lemon zest and juice, tarragon and peas.

Add the white sauce into the chicken and leek mixture and pour into 6 x 450ml ramekins or one large pie dish. Melt the remaining 25g butter and brush over the pastry. Crumple the pastry over the top of the pies, then place in the oven to bake for 25 minutes, until the top is lovely and crispy and golden brown in colour.

In the meantime, boil the broccoli for 3-4 minutes, until tender. Drain and serve with the pies.

Serves
6

Preparation Time
15 minutes

Cooking Time
50 minutes

Main ingredients
Flour, Chicken, Vegetables

Recipe Type
Dinner, Budget, Easy, Entertaining, Family Dinners, Kids Food, Quick Meals, One Pot, Pies, Classics

Special Info
Pregnant Mums

Level of Difficulty
Easy

This chicken and leek pot pie freezes exceptionally well. Follow all steps but if freezing don't bake in the oven as it will last longer in the freezer uncooked. Leave to thaw in the fridge and then place in the oven to cook for 40 minutes. 

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