This pie is a real crowd pleaser in winter. Once made, you can simply pop it in the oven to heat through and voila serve to your guests with the minimum of fuss.
Preheat your oven to 200°C (180°C fan).
In a large pan, melt the butter and sauté the leeks until soft.
Add the diced chicken and cook until browned.
Pour in the white wine to deglaze for 3 - 4 minutes
Stir in the flour and cook for 2 minutes.
Gradually add the chicken stock, stirring continuously until the sauce thickens.
Add the cream and season with salt and pepper.
Transfer the mixture to a pie dish.
Cover with puff pastry, sealing the edges.
Brush the top with beaten egg.
Bake for 40 -50 minutes or until the pastry is golden brown and the filling is bubbling.
Serve with green beans and potatoes
Makes 4 servings
| Prep Time: | 30 mins |
| Cooking Time: | 50 mins |
| Ready in: | 80 mins |
Suitable for: |
|
| Dinner, Lunch | |
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| Nutritional Information - Per Serve | |
| Kj | 2456 kj |
| Calories | 587 kcal |
| Fat | 37 g |
| Saturated Fat | 19 g |
| Total Carbohydrate | 26 g |
| Total Protein | 33 g |
| Fibre | 2 g |
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