Chicken and Leek Pie

Chicken and Leek Pie - 4 Portions

 

Ingredients

Method

400g Diced chicken

100g Diced Leek

Worcester sauce

1 tsp Chopped Parsley

Salt and Pepper

150ml béchamel

 

Gently fry the chicken until cooked in a little Marg/butter

Add the leek and continue until the leek is soft

Drain off any excess oil and add the béchamel

Correct seasoning and cool

Make the pastry (this can be done whilst the chicken is cooking to allow to rest)

Grease and line a pie dish, fill with chicken mix

Moisten the edge of pastry add top and seal firmly

Egg wash top and put in a vent hole to allow steam to escape

      Cook in hot oven 190 fan until golden brown

Béchamel

 

500ml milk –onion clouté

50g flour

50g butter

 

Infuse the milk with onion studded with 2 cloves and a bay leaf

Melt butter

Add in the flour and cook out for 2 minutes

Add milk in a little at a time cooking it out each time to a smooth sauce

season

 

You can buy in ready-made pastry and white (pasta sauce)

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