Chicken and Leek Pot Pie – Jamie Oliver

Ingredients

This Chicken and Leek Pot Pie is a delicious and comforting meal that is perfect for cold winter nights. It’s easy to make and incredibly flavorful. Here’s what you’ll need to make it:

2 tablespoons olive oil
2 onions, finely chopped
2 garlic cloves, finely chopped
3 large leeks, finely sliced
2 tablespoons plain flour
500ml chicken stock
500g boneless, skinless chicken thighs, cut into chunks
2 tablespoons chopped fresh thyme leaves
2 tablespoons chopped fresh parsley
1 sheet of puff pastry
1 egg, beaten, for glazing
Salt and pepper to taste

Instructions

To make this delicious Chicken and Leek Pot Pie, start by preheating your oven to 190°C/170°C fan/gas mark 5. Heat the olive oil in a large frying pan over a medium heat. Add the onions, garlic and leeks to the pan and cook until softened, about 5 minutes.

Add the flour and stir to combine. Cook for a further minute, then pour in the chicken stock and stir until the mixture has thickened. Add the chicken, thyme and parsley, then season with salt and pepper. Simmer for 10 minutes.

Transfer the mixture to an ovenproof dish. Cut the sheet of puff pastry into four and place them on top of the chicken and leek mixture, overlapping them slightly. Brush the pastry with the beaten egg and bake for 20 minutes until golden and bubbling. Serve hot.

Nutrition

This Chicken and Leek Pot Pie is a great way to fuel your body with essential vitamins and minerals. Here’s a breakdown of the nutrition information per serving:

Calories: 519 kcal
Protein: 22.2g
Fat: 33.2g
Carbohydrate: 19.3g
Fiber: 2.3g
Sugar: 2.2g
Sodium: 748mg

Overall, this Chicken and Leek Pot Pie is a delicious and nutritious meal the whole family can enjoy. It’s easy to make and the leftovers can easily be reheated for a quick meal the next day. Give this recipe a try and enjoy the comforting flavor of this classic dish.