Chicken and Leek Pie

Name: Chicken and Leek Pie
Total time: 35 min
Yield: 3
Ingredients: 10g unsalted butter; 500g skinless chicken breast, cut into chunks; 200g leeks, sliced; 1 tbsp dried parsley; 150ml vegetable stock; 15g wholegrain mustard; 250g yoghurt, such as greek, natural, soya; salt and pepper; 200g ready-rolled light puff pastry; 180g tenderstem broccoli

35 mins

Ingredients

3 servings

10g unsalted butter
500g skinless chicken breast, cut into chunks
200g leeks, sliced
1 tbsp dried parsley
150ml vegetable stock
15g wholegrain mustard
250g yoghurt, such as greek, natural, soya
salt and pepper
200g ready-rolled light puff pastry
180g tenderstem broccoli

This chicken and leek pie is proper comfort food. Tender chicken and leeks are cooked in a creamy mustard sauce, then topped with golden pastry and served with steamed broccoli. Perfect for a cosy dinner.

Method

Preheat the oven to 200ºC.

Melt the butter in a large frying pan over a medium heat. Add the chicken and fry until starting to turn golden. Add the leeks and cook for 5 minutes more until they have softened. Add the parsley, stock and mustard and mix. Take the pan off the heat and stir through the yoghurt. Season well with salt and pepper and transfer to a baking dish.

Roll the pastry so it fits the top of your dish and then place it on top of the mixture. Pinch the edges closed and cut two slits in the top. Bake for 20-25 minutes until the pastry is golden brown.

When the pie is nearly ready, steam your broccoli. Serve everything up together and tuck in.