I nearly always make too much rice, too much pasta, and too many roast potatoes. If you’re the same, this dinner is the perfect way to use up a handful of crispy potatoes. It’s one of the most comforting pies I’ve ever made. Just serve it with some roasted veggies.
Ingredients
- 30 grams butter - ~2 tablespoons
- 2 leeks - finely sliced
- 3 chicken breasts - cut into medium sized pieces
- 2 tablespoons plain flour
- 400 ml chicken stock - ~3/4 cup
- 100 ml milk - ~1/4 cup
- 1 teaspoon fresh thyme leaves
- 1 teaspoon Dijon mustard
- salt - to taste
- ground black pepper - to taste
- 6-8 leftover roast potatoes
- 1 sheet ready rolled pastry
- 1 egg beaten
- 1½ cup frozen peas & carrots
Instructions
- Place the butter in a large non-stick pan.
- When melted, add the sliced leek and fry for 7 minutes until soft.
- Tip the leeks into a bowl and set it aside.
- Add the chicken to the same pan and fry on a medium heat for 5 minutes, turning regularly until no longer pink.
- Return the leek to the pan and stir in the flour on the heat, for a minute or two until it disappears into the buttery veg.
- Slowly add the stock a little at a time, bringing it to the boil and stirring continuously before adding more.
- When all the stock is used up and the sauce is smooth, stir in the milk, thyme and mustard.
- Pour the filling into an oven proof dish approximately 30cm x 20cm
- Squash each roast potato, push your thumbs into the centre to break it up a little.
- Push the squashed roasties in between the chicken and leek, so they're equally spaced. If you have smaller gaps to fill, you can tear a couple of them in half.
- Heat the oven to 190C (fan), 375℉
- Roll out the pastry, before cutting it into equal sized squares approximately 4cm x 4cm or 8in x 12in
- Place the pastry squares on top of the filling, slightly overlapping each other so the top is fully covered.
- Brush the pastry with beaten egg, before placing it in the oven.
- Bake for 30 minutes or until the top is crisp and golden and the filling is cooked through.
Video
@amysheppardfood Chicken, Leek & Roast Potato Pie This is one of my favourite recipes from the 'Ready Rolled Pastry' chapter of my new cookbook 'Easy 10' I honestly can't believe that it's out in just 3 days - I'm so excited that I finally get to share these recipes with you!! This cookbook is all about using the simple, everyday ingredients that are already on our shopping list and turning them into comforting, crowd pleasing dinners You lot know that I don't do fancy food! So if you don't do fancy food either and you just want to actually enjoy cooking dinner every night and eating lovely meals - then 'Easy 10' is for you. If you order now, there's 28% off AND you'll get it on Thursday! The link is in my profile and the recipe for the pie is below, A x Feeds 4 30g butter 2 leeks finely sliced 3 chicken breasts cut into medium sized pieces 2 tbsp plain flour 400ml chicken stock 100ml milk 1 tsp fresh Thyme leaves 1 tsp Dijon mustard Salt and ground black pepper 6-8 leftover roast potatoes 1 sheet of ready rolled pastry 1 egg beaten Place the butter in a large non-stick pan. When melted, add the sliced leek and fry for 7 minutes until soft. Tip the leeks into a bowl and set it aside. Add the chicken to the same pan and fry on a medium heat for 5 minutes, turning regularly until no longer pink. Return the leek to the pan and stir in the flour on the heat, for a minute or two until it disappears into the buttery veg. Slowly add the stock a little at a time, bringing it to the boil and stirring continuously until adding more. When all the stock is used up and the sauce is smooth, stir in the milk, Thyme and mustard. Pour the filling into an oven proof dish approximately 30cm x 20cm Squash each roast potato, push your thumbs into the centre to break it up a little. Push the squashed roasties in between the chicken and leek, so they're equally spaced. If you have smaller gaps to fill, you can tear a couple of them in half. Heat the oven to 190C (fan) Roll out the pastry, before cutting it into equal sized squares approximately 4cm x 4cm Place the pastry squares on top of the filling, slightly overlapping each other so the top is fully covered. Brush the pastry with beaten egg, before placing it in the oven. Bake for 30 minutes or until the top is crisp and golden and the filling is cooked through. #familyfood #familydinner #recipes #dinnerideas #chicken #chickenrecipes #roast #roastdinner #sundaylunch #roastpotatoes #pie #delicious #easy10 #goodfood #homemadefood #comfortfood ♬ Little Things - Adrián Berenguer
Nutrition
Calories: 543kcalCarbohydrates: 46gProtein: 34gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 114mgSodium: 625mgPotassium: 972mgFiber: 4gSugar: 5gVitamin A: 4561IUVitamin C: 24mgCalcium: 93mgIron: 4mg