Homely Chicken & Leek Pie

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Chicken breast fillets		2
Leeks		2
Celery		2
Cabbage (optional)		if you like
Mushrooms (optional		if you like
Milk		400ml
Flour		4 tbsp
Salt & pepper		as required
Butter		2 tbsp
Puff pastry		as required
Beaten egg		as required
Boiled egg		1

Method

Prep

20min

Cook

40min

Cut all the chicken and vegetables into bitesize pieces.

Put the butter in a large frying pan and fry the chicken until browned. Remove and keep aside.

Add the celery, cabbage, leeks, mushrooms (always the harder vegetables first) on medium heat and fry until softened.

Add the chicken back and add the flour. Mix until it's incorporated.

Add the milk a bit at a time to make a creamy stew. Season with salt & pepper.

Put Step into an oven dish and put the boiled egg in the centre to keep the pastry raised. Cover the dish with the puff pastry and crimp the edges over the dish to seal.

Brush with beaten egg and put in a preheated oven 180C for 40 minutes.

Tips & Note

Leek is a main ingredient and I would recommend to use celery as this adds a wonderful flavour. Cabbage also softens beautifully.
If you prefer a deeper flavour, add some stock at Step 5.

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