Chicken And Leek Pie With Shortcrust Pastry

Ingredients

This delicious chicken and leek pie with shortcrust pastry is sure to be a hit with the family. To make it, you'll need the following ingredients:

400g boneless, skinless chicken breasts, cut into cubes
2 leeks, trimmed and chopped
1 onion, diced
2 garlic cloves, minced
2 tablespoons plain flour
600ml chicken stock
2 tablespoons fresh parsley, chopped
200g shortcrust pastry
1 egg, beaten

Instructions

Start by preheating your oven to 200°C. Grease a 20cm pie dish and set aside.

In a large saucepan, heat a tablespoon of oil over a medium heat. Add the chicken, leeks, onion and garlic, and cook for 5-10 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are softened.

Add the flour, stirring to coat the ingredients, then pour in the stock and bring to the boil. Reduce the heat to a simmer and cook for 10-15 minutes, stirring occasionally, until the mixture has thickened.

Once thickened, stir in the parsley and season to taste with salt and pepper. Pour the mixture into the prepared pie dish.

Roll out the pastry on a lightly floured surface and cut out a lid to fit the top of the pie dish. Place the lid on top of the pie dish and crimp the edges to seal. Make a few small slits in the top of the pastry with a sharp knife and brush with the beaten egg.

Bake in the preheated oven for 25-30 minutes, until the pastry is golden and the filling is bubbling.

Nutrition

This delicious pie is packed full of flavour and nutrition. Each serving contains approximately:

500 calories
15g fat
8g saturated fat
33g carbohydrates
5g fibre
24g protein

This is a great dish for a family meal, as it is easy to make and can be served with a variety of accompaniments. Serve with steamed vegetables and mashed potatoes for a complete meal.