Homemade chicken pie

Happy New Year all! It’s blusterous and rainy outside the antidote calling my name on a day like today was a good old fashioned Chicken Pie. All homemade prepared and served within/ just over an hour- and i can confirm it was dreamy!

The recipe- oh so simple:

Two ready roll pastry sheets (you can use puff or shortcrust it’s your choice- i went for shortcrust today)- i have included a little recipe if you do prefer homemade below x

Filling

2 Leeks

2 Garlic cloves

3 large chicken breasts (a shredded roast chicken would also work)

500 ml Single Cream

1 Knor Veggie stock cube

A pinch of salt, pepper, paprika (and chilli flakes optional)

1 egg

How to make:

Step 1- Oven bake the chicken breasts for 30 mins (cover in a slug of olive oil salt and pepper)- once cooked shred the chicken, leave to the side (keep all of those yummy roast chicken juices for the filling)

Step 2- Whilst your chicken is baking, wash and chop your leeks, sauté with the two garlic cloves slowly for a good 10-15 mins so they reduce and get lovely and caramelised- trust me this adds so much flavour to the dish.

Step 3- In a separate large pan, combine your leeks with cream and your stock cube, add your shredded chicken and those wonderful chicken juices from earlier- cook on low until most of the liquid is absorbed (5-7mins)

Step 4- Line your well greased pie tin and add your pastry, pour over your filling, add the top pastry sheet, pinch all of the sides until it’s fully closed.

Step5- Once the pastry is sealed, add egg wash all over and cut a few slits in the middle to release any steam and if you’re feeling fancy make a design on the top with any left over pastry bits. Bake on 180c for 30-40 minutes depending on your oven and voila you will have a delicious pie ready to devour!

Enjoy baking…

Note- if you would prefer to make pastry from scratch use 3 and 1/2 cups of any flour, 1/2tsp salt, 1 and 1/2 cup of butter and 11.5 tsp of water- mix it all up and leave in the fridge until ready to roll.

Tip- whether you are buying or making the pastry make sure it is fridge cold before rolling.

I’m going to try and make these individually next. This time i served with homemade mash and gravy! Scrumptious!

Lots of love xx