Chicken Puff Pastry Pie
Chicken Puff Pastry Pie



  • Veg oil
  • 2 sliced leeks
  • 3 sliced carrots
  • 2 crushed garlic cloves
  • 6 chicken thigh fillets, chopped
  • 150ml white wine
  • 2 tbsp mustard
  • 4 tbsp crème fraîche
  • Punch of chopped parsley
  • 1 tbsp flour
  • 320g ready-rolled puff pastry
  • Splash of milk
  • Preheat the oven to 200C. Gently fry the leeks and carrots in a splash of oil for 10 mins, then add the garlic and chicken, increase the heat and cook for a few mins before pouring in the wine. Bubble away for a couple of minutes, then add the mustard and crème fraîche, and simmer for 5 mins more.
  • Make a paste with the flour and a splash of water, then stir into the pan. Mix in the parsley, then pour the lot into a pie dish. Drape the rolled pastry over the top of the dish, trim the excess and seal the edges, and cut a small hole in the middle. Brush the top with milk, then bake for 30 mins until golden and puffed. Perfect!
50 mins
4 serving

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