Name: Chicken and Leek Pie
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: Serves 6
Ingredients: 250 ml chicken stock, warmed; 30 ml cake flour; 750 g Basic Roast Chicken, skin and bones removed, shredded; 125 ml fresh cream; 30 ml finely chopped fresh parsley; 15 ml snipped fresh chives; Salt and freshly ground black pepper; 30 ml olive oil; 2 medium leeks, washed and finely sliced; 150 g streaky bacon, chopped; 30 ml butter; 250 g mini button mushrooms; 1 egg, lightly beaten; 250 g Basic Rough Puff Pastry, rolled out

Preparation info

Serves
6

Difficulty
Medium
Ready in
1 hr 10

Appears in

Lisa Clark Everyday

By Lisa Clark

Published 2018

About

Ingredients

30 ml olive oil
150 g streaky bacon, chopped
2 medium

Method

In a large saucepan, heat the olive oil and sauté the bacon, leeks and mushrooms until soft and translucent. Remove and set aside.
In the same saucepan, melt the butter and stir in the flour. Cook for 3–4 minutes.
Slowly add the warmed chicken stock and the cream and gently heat until thickened.
Add the shredded chicken, herbs and the cooked

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Chicken and Leek Pie

Ingredients

Method

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