CHICKEN, LEEK & GREEN PEAS PIE


COOKBOOK: Super Food Ideas

RATE: ❤️❤️❤️👌🏻👌🏻👌🏻💲💲

This is also another dish which I made whilst I was away on my christmas break. I couldn’t help it, I just had to cook!

This was a random recipe selected on the day and even though it was a heavy dinner for a very hot night, it was eaten by all and seconds were served all round.

Easy to make, great recipe to follow and delicious to eat.

Dont forget, you need to let a pie stand for at least 20mins after it comes out of the oven before you serve it.

Another delicious pie!

Eat it or Starve!?? You will never starve eating a great pie!

RECIPE

SERVE 4

20g butter

1kg chicken breast fillets, chopped

2 leeks, trimmed, halved and chopped

2 celery stalks, chopped

2 teaspoons fresh thyme leaves

1/4 cup plain flour

1 1/2 cup chicken stock

3/4 cup pure cream

400g potatoes, peeled and cubed

1/2 cup frozen green peas

1 teaspoon dijon mustard

2 sheet frozen ready rolled puff pastry, partially thawed

1 egg yolk, lightly beaten

2 teaspoon sesame seeds

Heat butter in a saucepan over medium heat until melted.

Cook chicken in 2 batches, stirring for 3-5 minutes or until browned. Add leek, celery and thyme. Cook, stirring for 5-7 minutes or until celery is soft.

Stir in flour. Add stock, cream & potato. Bring to the boil. Reduce heat to medium-low. Simmer for 10-12 minutes or until potato is tender. Stir in peas and mustard.

Preheat oven to 220C/200C fan forced.Place chicken mixture in a medium foil tray. Top each with pastry. Trim excess. Brush with egg. Top with sesame seeds. Bake in moderate oven for 20-25mins or until golden brown.

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