Ainsley Harriott Chicken and Leek Pie
A comforting chicken and leek pie made with chicken thighs, leeks, peas, milk, and Ainsley Harriott Chicken and Leek Cup Soup, topped with puff pastry and baked until golden.
Equipment
- Large sauté pan
- 2 litre pie dish
- Baking Tray
Ingredients
Pie Filling
- 1 tbsp vegetable oil
- 25 g butter
- 1 large leek washed, trimmed and cut into 1cm rings
- 1 onion finely chopped
- 600 g boneless chicken thighs cut into cubes
- 2 sachets Ainsley Harriott Chicken and Leek Cup Soup
- 1 heaped tbsp plain flour
- 300 ml milk
- 125 g frozen peas
Pastry Topping
- 1 pack ready-rolled puff pastry
- 1 egg beaten, for glazing
Instructions
- Heat the vegetable oil and butter in a large sauté pan over a medium heat. Add the onion and leek and cook for 5 minutes until softened.
- Add the chicken thighs and cook until sealed and lightly coloured.
- Sprinkle over the Chicken and Leek Cup Soup sachets and flour, then stir well to coat.
- Pour in the milk, stir well, bring to the boil, then reduce the heat and simmer for 15 minutes until thickened and the chicken is cooked through.
- Stir in the frozen peas, then transfer the filling to a 2 litre pie dish and leave to cool.
- Preheat the oven to 220C, 200C fan, or Gas 7.
- Brush the edge of the pie dish with water. Cover with the puff pastry, press to seal, trim the excess, brush with beaten egg, and cut 2 small slits in the top.
- Place the dish on a baking tray and bake for 40 minutes until the pastry is risen and golden.
Notes
Serve with mashed potato to soak up the sauce.