Chicken and Leek Pie
Everyone loves a pie and we’ve used our Ainsley Chicken and Leek Cup Soup to add a punch of flavour to this tasty chicken pie. Simple to make and a good value family meal – serve with mashed potato to soak up the sauce.
Heat the oil and butter in a sauté pan over a medium heat. Add the onion and leek and cook for 5 minutes until softened.
Increase the heat and add the chicken pieces, keep stirring and cook until the chicken is sealed on all sides and beginning to brown.
Sprinkle over the contents of 2 sachets of chicken and leek cup soup and the flour. Stir well to fully coat the chicken and leeks. Add the milk and bring to the boil. Lower the heat and simmer for 15 minutes. Remove from the heat and stir in the peas. Transfer to a 2 litre pie dish and leave to cool.
Preheat the oven to 220c/200Cfan/gas7.
Brush the edges of the pie dish with water. Unroll the pastry and place over the dish and press down the edges to seal. Trim away any excess. Brush the top with beaten egg and make two slits in the top of the pie to let the air escape.
Bake for 40 minutes or until the pastry is risen and golden.
- 1 tbsp vegetable oil
- 25g butter
- 1 large leek, washed trimmed and cut into 1cm rings
- 1 onion, finely chopped
- 600g boneless chicken thighs, cut into 1.5cm cubes
- 2 sachets of Ainsley Harriott Chicken and Leek Cup Soup
- 1 heaped tbsp flour
- 300ml milk
- 125g frozen peas
- 1 pack ready rolled puff pastry
- 1 egg, beaten, to glaze