Easy Chicken and Leek Pie
By Kerry Whelpdale · bbc.co.uk
50 minServes 4
A creamy chicken and leek filling baked under golden puff pastry.
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| prepPreheat oven to 190°C / 375°F | |||
| dash olive oil | Sauté chicken 3 min, add leek, garlic, cheese, mustard, stock & water | Transfer to ovenproof dish, lay pastry on top, trim excess | Brush with milk, season, bake 190°C / 375°F, 35 min until golden |
| 3 chicken breasts, roughly chopped | |||
| 1 leek, washed and sliced into rounds | |||
| 3 garlic cloves, finely chopped or crushed | |||
| 250 g cream cheese or crème fraîche | |||
| 1–2 heaped tsp wholegrain mustard | |||
| 1 vegetable stock cube | |||
| 200 ml boiling water | |||
| 1 sheet ready-rolled puff pastry (320 g) | |||
| milk, to brush the top | |||
| salt and freshly ground black pepper | |||
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