Creamy chicken and leek pie recipe
Created by The Tesco Recipes team
Zainab Pirzada's hearty chicken pie makes a perfect Iftar centrepiece. Cook tender chicken and leeks in a cheesy cream sauce and top with golden puff pastry. To give your pie a vegetarian twist, try replacing the chicken with a tin of butter beans – or include both for extra protein.
See method- Serves 4
- Takes 50 mins
- 758 calories / serving
Ingredients
- 2 tbsp vegetable oil
- 3 leeks, thinly sliced and washed
- 4 cloves of garlic, minced
- 600g pack boneless and skinless chicken thighs, cut into bitesize pieces
- 1 bay leaf
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tbsp butter
- 1 tbsp plain flour
- 400ml milk
- 100g strong Cheddar, grated
- 1 x 320g sheet of reduced-fat puff pastry
- 1 egg yolk, beaten
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Shop ingredientsEach serving contains
- Energy
- 3165kJ 758.0kcal
- Fat
- 46g
- Saturates
- 18g
- Salt
- 1.0g
- Sugars
- 12g
of the Reference intake
Carbohydrate 38.4gProtein 45.0gFibre 7.5g
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- Preheat the oven to gas 6, 200°C, fan 180°C.
- Heat the oil in a large frying pan over a medium-high heat and add the leeks. Sweat them for 5 mins until soft and translucent.
- Add in the garlic, chicken, bay leaf and dried spices. Cook for 5 mins or until the chicken pieces are no longer pink.
- Add in the butter and flour and mix well until it’s fully combined. Then add in the milk and stir well until this is fully combined.
- Reduce the heat to a simmer and let it bubble away for 10 mins until the chicken is cooked through and the sauce is a thick consistency.
- Season, then mix in the Cheddar and transfer to a deep ovenproof dish or pie dish.
- Cover with pastry and trim any excess, sealing the edges with a fork. Brush with the beaten egg.
- Bake for 15-20 mins or until golden on top.
- Tip: If your pie filling is a bit thin, in a small bowl mix a tsp of cornflour with some cold water to make a paste, then add to the chicken filling.
- See more Ramadan recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
