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Easy chicken and leek pie

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Easy chicken and leek pie

Easy as (chicken and leek) pie. The sauce is made with a soft cream cheese with wholegrain mustard. Serve with frozen peas and carrots for a simple high protein family supper.

Each serving provides 778 kcal, 46.5g protein, 27.9g carbohydrate (of which 3.6g sugars), 52.7g fat (of which 28.3g saturates), 3.1g fibre and 1.5g salt.

Ingredients

Method

  1. Preheat the oven to 190C/170C Fan/Gas 5.

  2. Heat a dash of olive oil in a large frying pan and cook the chicken pieces over a high heat for 3 minutes. Add the leek, garlic, soft cheese, mustard, stock cube and 200ml/7fl oz boiling water.

  3. Pour the mixture into a large ovenproof dish and lay the puff pastry sheet over the top. Brush with milk.

  4. Bake for 35 minutes or until the top is golden-brown and the pie is cooked through. Serve.

Recipe Tips

Kerry's top tip for keeping pie pastry crisp, is to put a shot glass in the middle of the pie dish to stop the pastry sinking into the saucey filling.

For a shinier top on your chicken and leek pie, brush with beaten egg instead of milk.