Serve up this delicious Chicken and Leek pie which is creamy, flaky and filling all in one! A fantastic Autumnal dish for a cosy night in with the family.
1 Whole chicken, deboned and cut into bite size pieces
4 Slices of cooked Ham
4 Leeks, chopped
1 Medium Onion, chopped
Salt and freshly ground black pepper to taste
1 Pinch of ground Mace
275ML Chicken stock
1 Packet puff pastry
1 Tablespoon of Milk
125ML Double Cream
Preheat the oven to gas mark 4/180C.In a baking dish, layer the chicken, ham, leeks and onions a couple of times each until the dish is full.
Season each layer with a little salt, pepper and mace.
Next pour the chicken stock over the layers to fill the dish to the edges.
Roll the pastry out to cover the top of the dish and place over the top. Crimp the sides down with a fork and trim the excess pastry from the edges.
Cut a hole in the centre of the pastry.
Use the pastry scraps to cut into strips and lightly place over the centre hole before brushing the entire top with milk.
Bake for 35 to 45 minutes in the preheated oven, until chicken is cooked through.
If the top crust is getting too brown then loosely cover it with foil.
While the pie is cooking, heat the cream over a low heat. Remove the pie from the oven once baked and pour the cream into the middle hole of the pie before replacing the pastry strips and leave to stand for a few minutes before serving.
Tag@beckettsfarm in your Chicken and Leek pie creations and find more recipes here.