Chicken and Leek Pie

So this recipe is a continuation of my roast. If you are in the mood for some western food and have some chicken roast left over from the previous night then you could try this.

http://mrsmeanderingthoughts.blogspot.com.au/2015/02/chicken-roast_16.html If you would like to use my roast recipe then this is the link for it.

I got hold of the pie recipe over the Christmas season when TV channel TLC aired some Christmas recipes. I wasn't very sure how it would turn out but none the less I was waiting to give it a go.

Ingredients:

• Thyme - A few sprigs
• Leeks
• Chicken stock
• Double cream - 1 generous tablespoon (I used thick cooking cream as I couldn't get double cream)
• Bacon - A few rashes diced
• Pastry puff
• Left over chicken roast which needs to be shredded.

Method:
1. Heat some oil and butter in a pan, add the diced bacon and cook it.
2. Add the thyme, cut leeks with salt and pepper and cook for half hour. During this time, when the leeks start to look cooked add the shredded chicken.
3. Pour the chicken stock to cover all the ingredients in the pan and add a tablespoon of double cream. Let it cook to desired consistency.

At this point I must say that I kept some gravy back to serve with the pie once the stock had cooked and reduced. Next you need to preheat the oven to 180c fan, roll out some pastry puff, spread the chicken and leeks onto a pan, cover it with the pastry and tuck the corners in.

Scour the pastry before placing it in the oven and cook for 30 to 40 mins or until the pastry begins to brown and puffs up.



We gave it a more rustic look by not tucking the corners in.

Note: The original recipe was for left over turkey but I opted for chicken instead.