Recipe: Chicken and Leek Pie

I made this the other night to use up leftover chicken and veges in the fridge - it's a great healthy alternative, packed with veggies, fibre and vitamins with much less fat and carbohydrate than your average pie!

- these veges can be substituted for your favourites, or whatever you have in the fridge!

Ingredients:

  1 tsp olive oil

  1 large leek, sliced

  500g lean chicken breast (skin removed), diced

(- or I just used leftover cooked chicken)

  1 head of broccoli, diced

  500g mushrooms, sliced

  1 tbsp plain flour

  1 tbsp reduced fat creme fraiche

  300mL chicken stock

a few sprigs of fresh thyme, or 2 tsp dried

  1 sheet of frozen puff pastry

a few tbs milk

1. Heat oil in a large frying pan, add the leek and saute until softened

2. Add the chicken breast and fry until almost cooked through

3. Add the broccoli and mushrooms, then stir through the flour and creme fraiche

4. Add the chicken stock and thyme, season with salt and pepper and leave to simmer until veges are cooked

5. Meanwhile, lightly run a knife across the frozen puff pastry to create a criss-cross effect

6. Put the chicken mixture into a square baking dish, place the pastry over the top and push the edges in to fit the dish

7. Brush the pastry with milk and bake in the oven at 200 degrees for about 15-20 minutes, or until the top is a delicious crispy, golden brown. 

Serve with extra veg or a side salad ;)