Chicken and Leek Pie Recipe
Chicken and Leek Pie
 Prep Time ~ 15 mins | Cooking Time ~40 mins |
 Approx Cost ~ £9 |  Difficulty ~ Easy |
 Freeze ~ Yes |  Serves ~ 4 |
Tip ~ To make the shallots easier to peel, soak them in a bowl of cold water for 10 minutes first.
Ingredients
225g / 8oz ready made shortcrust or puff pastry
1 egg beaten
Filling:
4 ready - roasted chicken breasts, skin removed
Olive oil
250g / 9oz shallots, halved
2 leeks, washed and sliced
25g / 1oz unsalted butter
300ml / ½ pint crème fraiche
150ml / 5floz chicken stock
Salt and pepper
Method
- Preheat the oven to 200C, Gas Mark 6
- Pan fry the shallots in a little oil until lightly coloured.
- Melt the butter in a pan and fry the leeks until soft.
- Heat the crème fraiche and stock together and season with salt and pepper. Cut the chicken into fork sized pieces and add the leeks and shallots. Put into a pie dish.
- Roll out the pastry and cut a strip to go around the rim of the pie dish. Top the pie with the piece of pastry and crimp the edges to seal. Decorate with pastry trimmings and brush with beaten egg.
- Bake in the oven for 30 - 40 minutes until the pastry is golden brown.