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Ingredients
Method
- Dash of olive oil
- 3 chopped chicken breasts
- 1 leek, sliced
- 3 chopped garlic cloves
- 250g cream cheese
- 2 tsp wholegrain mustard
- 1 veg stock cube
- 1 sheet of ready-rolled puff pastry (320g)
- Milk, to brush
- Salt and pepper
- Preheat the oven to 190C. Heat the olive oil in a pan and cook the chicken pieces for 3-4 mins. Add the leeks, garlic, cheese, mustard, stock cube, and 200ml boiling water.
- Pour the mixture into a pie dish, lay the pastry over the top, and brush with milk. Bake for 35 mins, or until golden and puffy, and the pie is cooked through. Serve with mash.
1 hr
4 serving
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