The Best Leftover Chicken and Leek Pie
A tasty classic chicken and leek pie topped with a cheese shortcrust pastry.
Equipment
Ingredients
- 1 Leek (Chopped)
- 1 Carrot (Chopped)
- 200 g Leftover Chicken (Stripped into little pieces)
- 1 Broccoli head (Chopped)
- 1 Onion (Chopped)
- 30 g Butter
- Salt and Pepper
Cheese Sauce
- 30 g Butter
- 30 g Plain Flour (All Purpose or corn flour)
- 300 ml Milk (Any type)
- 60 g Mature Cheddar Cheese (Grated)
- 1 tsp English Mustard
- ¼ tsp Cayenne Pepper
Cheese Shortcrust Pastry
- 250 g Plain Flour
- 120 g Butter
- 120 g Cheese (grated)
- 2 Eggs (Beaten)
Instructions
Cheese Pastry
- Sift the flour in a bowl. Add the butter and rub in lightly until it resembles breadcrumbs. Stir in the cheese, then add the beaten eggs to bind to a soft dough. Wrap in cling film and chill in the freezer for 15 minutes.
Chicken and Leek Filling
- Melt the butter in a large frying pan, add the onion and cook gently for 5 minutes until softened. Add the leeks, carrots and broccoli and season with salt and pepper. Cover and cook on low heat for 15 minutes until softened. Remove from heat.
Cheese Sauce
- Melt the butter in a saucepan, add the flour, and cook for 1 minute. Remove from heat and gradually blend in the milk with a metal whisk. Bring to the boil, stirring until thickened. Then stir in the cheese, mustard and cayenne pepper. Season with salt and pepper.
Assemble
- Add the sauce to the vegetables and leave aside.
- Preheat the oven to 180°c Fan/200°c/Gas 6/400 F.
- Roll out the pastry on a floured work surface, making sure it's big enough to cover the pie tin. The thickness should be about 0.5cm thick.
- Transfer the vegetable mixture to the pie dish and top it with the pastry. Crimp the edges with a fork and make a hole with a sharp knife in the middle of the pastry to allow steam to escape.
- Brush the pastry with egg or water and bake in the oven for 30 minutes or until the pastry is crisp and golden all over.
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Nutrition
Calories: 1008kcalCarbohydrates: 76gProtein: 41gFat: 61gSaturated Fat: 35gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 270mgSodium: 856mgPotassium: 993mgFiber: 7gSugar: 10gVitamin A: 5758IUVitamin C: 141mgCalcium: 549mgIron: 6mg
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