Chicken and Leek Pie Easy

Ingredients

For the pastry:

100g plain flour
50g cold butter
2 tablespoons cold water

For the filling:

1 tablespoon vegetable oil
2 leeks, finely chopped
2 boneless and skinless chicken breasts, diced
150ml chicken stock
50ml double cream
2 teaspoons wholegrain mustard
1 tablespoon freshly chopped parsley

Instructions

To make the pastry:

In a bowl, mix together the flour and butter using your fingertips until the mixture resembles breadcrumbs.
Add the water and mix together to form a dough. Knead for a few seconds, wrap in cling film and place in the fridge for 10 minutes.

To make the filling:

Heat the oil in a pan, add the leeks and chicken and cook for 5 minutes until the chicken is cooked through.
Add the stock and cream and bring to the boil. Simmer for 5 minutes until the sauce has thickened.
Stir in the mustard and parsley, season to taste and set aside.

To assemble the pie:

Preheat the oven to 180C/Gas 4.
Roll out two-thirds of the pastry and use to line a 20cm pie dish.
Spoon the chicken and leek mixture into the pastry case.
Roll out the remaining pastry and use to cover the pie.
Crimp the edges and cut a few slits in the top.
Brush with a little beaten egg and bake for 25 minutes until golden brown.

Nutrition

This recipe provides approximately 673 calories, of which 40g is fat, with 21g of saturated fat. There are 40g of carbohydrates and 50g of protein. This dish is also a good source of Vitamin A, Vitamin C, iron and calcium.

Tips

If you're looking for a lighter option, you can use low-fat pastry instead of regular pastry. You can also use reduced-fat cream and low-fat stock to reduce the fat content even further. Why not try adding some other vegetables to the filling, such as mushrooms, peppers, or carrots?

This delicious dish is perfect for a family dinner or a special occasion. Serve with a crisp salad and some boiled potatoes for a complete meal. You can also freeze any leftovers for up to two months.