Chicken & Leek Pie
Ingredients
Instructions
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Heat the oven to 220°C/fan200°C/gas 7.
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In a large deep frying pan, heat the butter and olive oil and add the onions, sliced leeks and carrots. Gently fry for about 10 minutes until starting to soften.
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Add the chicken and cook, stirring, for another 4-5 minutes. Stir in the garlic, add the stock and bubble away until reduced by half. Add the cream and dried thyme, bring to the boil, season then simmer for 5-6 minutes until thickened.
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Spoon the pie filling into a 2.5-litre pie dish then mix in the spinach. Set aside to cool.
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Unroll ready-rolled puff pastry and drape it over the dish. Trim any excess, press down on the edges with a fork to seal, then cut a small hole in the centre. Cut shapes from the trimmings to decorate the top. Beat the egg and brush over the pastry, then bake for 25-30 minutes until golden.
Note
If the pie filling seems too wet, sprinkle a little cornflour into the sauce and mix well until you have the desired consistency.
