Chicken & Leek Pie
- 2 tablespoons oil
- 2 med leeks, finely sliced
- 500g chicken
- 1/3 cup plain flour
- 1 ¼ cups cream
- ½ cup water
- 2 teaspoons chicken stock powder
- 1 cob of corn, kernels chopped off and microwave for 2 minutes
- 2 sheets puff pastry
- 1 egg, lightly beaten
- 2 teaspoons poppy seeds
Preheat oven to 210C. Grease a 20cm square casserole dish with melted butter.Method
Heat oil in a pan; add leeks and cook, stirring for 3 minutes until leeks are softened. Add chicken and cook for 5 minutes until lightly browned.
Sprinkle flour over chicken, add the cream and water. Stir over a low heat until the mixture boils and thickens. Add chicken stock and corn. Spoon into casserole dish.
Lay 1 sheet of pastry on your mixture and brush with egg, then put the next sheet to top of first sheet, trim the edges and mark with a sharp knife. Brush top with rest of the egg and sprinkle with poppy seeds. Bake for 20 minutes and eat hot.
Very easy and tastes great!