Chicken & Leek Pie

Name: Chicken & Leek Pie
Yield: Makes 4–6 Servings
Ingredients: Baking powder, 4 teaspoons; Frozen petite peas, 1 cup (5 oz/155 g); Leeks, 2 large, white and pale green parts, halved, rinsed, and thinly sliced; Flour, ⅓ cup (2 oz/60 g), plus 2 cups (10 oz/315 g); Dry white wine, ¼ cup (2 fl oz/60 ml); Chicken broth or stock, 4 cups (32 fl oz/1 l), homemade or purchased; Salt and freshly ground pepper; Milk, 1½ cups (12 fl oz/375 ml); Unsalted butter, 9 tablespoons (4½ oz/140 g); Classic Roast Chicken or rotisserie chicken, about 4 cups (1½ lb/750 g) shredded meat

Preparation info

Makes
4–6
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Unsalted butter, 9 tablespoons (4½ oz/140 g)
Leeks

Dinner
Main course
Pie

Method

Prepare the filling

Preheat the oven to 375°F(190°C). In a large ovenproof frying pan over medium-high heat, melt 4 tablespoons (