Chicken and Leek Pie

• Recipe serves8
• Preparation Time30 min
• Cooking Time45 min

Ingredients

• 50g Flora Buttery
• 25g flour
• 500ml semi-skimmed milk
• 1 tsp Dijon mustard
• 1 Knorr Chicken Stock Pot
• 4 chicken breasts, quartered
• 2 leeks, washed, sliced
• 2 cloves garlic, crushed
• 1 tbsp parsley, chopped
• 1 sheet ready-made shortcrust pastry
• 1 egg, beaten

Method

• Preheat the oven to 200°C, 180°C fan, Gas Mark 6.
• Melt half the Flora Buttery in a saucepan, add the flour and stir over very gentle heat to form a roux. Cook gently for 1-2 minutes and then gradually whisk in the milk. Bring to the boil stirring constantly until the sauce is thickened and smooth.
• Stir in the mustard and add the Knorr Chicken Stock Pot. When the stock is dissolved, add the chicken. Cook on medium heat for 10 minutes.
• Meanwhile, melt remaining Flora Buttery in a frying pan. Add leeks and garlic and cook gently for 3-4 minutes then add these to the sauce. Add parsley, stir well and pour mixture into ovenproof pie dish.
• Roll out pastry about 3.75cm wider all round than the dish. Cut off some narrow strips of excess pastry. Brush round rim of pie dish with a little of the beaten egg and line with narrow pastry strips. Lay the pastry over the filling and pinch the edges to seal. Brush with remaining beaten egg and bake in oven for 20-30 minutes or until cooked through.

• Tips: Delicious with seasonal vegetables of your choice. For extra flavour try cooking some button mushrooms in with the leeks and the garlic. You could make smaller individual pies using the same recipe. They will freeze really well and make a quick and easy meal when you're in a rush. When you are ready to eat one, defrost it in the fridge and eat the same day. Reheat it thoroughly in the oven until piping hot throughout. For lots more hints and tips to help you make the most of your food, visit www.lovefoodhatewaste.com