Chicken & leek pie

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• lovedanes2

  17 November 2007

  lovedanes2 rated this recipe

  

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• Gemma Russell

  13 January 2008

  Gemma Russell commented on this recipe

  This is really nice, I didnt change any of the recipe, but next time I do it I might do it with mushroooms rather than the leeks

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• Linda

  14 January 2008

  Linda commented on this recipe

  I made this dish yestersay and I added some carrots as well, we both throughly enjoyed it 5 star

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• steve

  27 January 2008

  steve commented on this recipe

  "Absolutly beautiful, i used mushrooms as suggested and it turned out very very tasty. I found the pastry topping very tricky, but managed to make a jig saw with the crumbling pastry and it turned out well. Served with carrotts and coly,broc and new potatoes"

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• mgtclk

  12 March 2008

  mgtclk rated and commented on this recipe

  

  really nice combination of leek and chicken

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• Claire Dingle

  19 October 2008

  Claire Dingle commented on this recipe

  Nice but didnt think it needed the cheese in the pastry and would probably omit the watercress next time too.

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• jadethespade

  14 April 2009

  jadethespade commented on this recipe

  I cheated a little by using ready made puff pastry, which was much nicer than I would have made! I served the pie up with mashed potatoes (mixed with wholegrain mustard) and green peas- a lovely meal.

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• LeighD71

  01 May 2009

  LeighD71 rated and commented on this recipe

  

  I made this dish last night but did individual pies, I also didn't do a pastry topping but a mashed potato using creme fraiche and parmesan. Absolutely wonderful and very very simple to make. I also added mushrooms to the mix. Will definitely make this again and soon.

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• Alisar

  11 November 2009

  Alisar rated and commented on this recipe

  

  The filling was absolutely delicious - I didn't make the pastry, I used ready made puff pastry. Will be making this filling regularly though.

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Ingredients

• 175g gluten-free flour
• 85g chilled butter , coarsely grated
• 50g mature cheddar , grated
• 1 tsp coarse grain mustard

FOR THE FILLING

• 500g skinless boneless chicken breasts, cut in chunks
• 25g butter
• 2 tbsp sunflower oil
• 2 leeks , thickly sliced
• 350ml hot chicken stock
• 1 tbsp gluten-free flour
• 85g watercress , chopped
• 4 tbsp crème fraîche
• 1 tbsp milk for glazing

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 1¾ hours

Gluten-free

Ingredients

• 175g gluten-free flour
• 85g chilled butter , coarsely grated
• 50g mature cheddar , grated
• 1 tsp coarse grain mustard

FOR THE FILLING

• 500g skinless boneless chicken breasts, cut in chunks
• 25g butter
• 2 tbsp sunflower oil
• 2 leeks , thickly sliced
• 350ml hot chicken stock
• 1 tbsp gluten-free flour
• 85g watercress , chopped
• 4 tbsp crème fraîche
• 1 tbsp milk for glazing

Per serving

669 kcalories, protein 38g, carbohydrate 43g, fat 40 g, saturated fat 21g, fibre 3g, salt 1.34 g

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