Chicken and leek pie

Purplekylie22

I got some really nice chicken in S********s yesterday it was 3 for £10 for two packs of chicken and one pack of beef And I got £10 off becuase I ordered over £50. I actualy ended up paying £46 (incl deliv) for £85 of shopping, they have bogof on coke and me and OH LOVE coke So we ended up with 6 packs, saving £12 alone just on that.

Anyway..... Chicken and leek pie, I'm topping it with mash tatties. So what should I use for a sauce? I can make a basic white sauce, or I have chive Philli, Or I can pick up some cream / creme freche. There is a tin of chicken soup in too.

Never made chicken and leek pie before. Never thought the kids would eat it, they hate anything onion flavor but recently have discovered that they love potato and leek soup!

jetbag

My simple way is to thicken chicken stock with cornflour then add some cream, quick, easy and tasty.

Purplekylie22

Hmm no corn flour.... I could make a roux and use that to thicken up chicken stock?

DundeeDoll

Havent made it for years. Used to add tin of condensed campbells mushroom soup for mega quick lish pie, but OH milk intollerant so will have a go with soya milk thickened with flour

CH27

I use creme fraiche.

luvvie

If I was making it I wouldn't bother using a tin of soup too I'd save the soup and just do a bechamel sauce made up with milk and chicken stock cubes. Hope you don't mind but this is how I'd do mine xx


I'd fry the chicken in a little bit of oil, take it out of the pan when it's browned. Put the leeks in the chicken pan on a gently heat and sweat them (with maybe some onion too if you have them?) You may need to add a little bit more oil depending on how much oil is left? Let the leeks soften but not brown, then make a roux (with the leeks still in the pan). Make up your sauce with milk & chicken stock cubes. Chuck the chicken back in with the leek sauce mix, allow to cook out a little in the pan. Check the seasoning. Whack it in a dish, top with your mash dot the mash with a few small knobs of butter/marg (to help it crisp up and brown) and stick it in the oven for 30-40 mins on about 175-180 c

ky822000

I use a basic white sauce with flour and milk with a little bit of thick chicken stock to add more flavour (cubes or paste are fine if dissolved with a little hot water)

YORKSHIRELASS

I make a simple white sauce. Dead easy and everyone loves it. I also chuck in some bacon if there is some spare.

I brown about half a leek in a pan, add the chopped chicken and bacon and cook until the chicken has changed colour. Then I add a heaped tablespoon of flour, stir and pour in enough milk to make a creamy sauce. You can add a splash of white wine, a dollop of cream, some salt and pepper and/or some mixed herbs but the sauce will be just as nice if you have none of these.

This recipe makes a lovely pie with some mash and veg but also works well with pasta, garlic bread and salad.

mumofthetwins

Hi
This sounds really yummy but i have a quick question ...
When i make the sauce how do i actually do it ( only just started cooking really )
If i use a stock cube how much water do i amke it in and how much milk do i add ?

Sorry to sound silly but i havent really made sauces before and i would love to make this as i have all the ingreadiants in

tigerfeet2006

This is the recipe I use, it is in the Recipe Collection on the Grocery Challenge. I have to make it gluten free as I have coeliac children but ordinary flour etc. will be fine. I have had it with a mash top as well. The chicken in this is stuff I stripped off a cooked carcass but if you just cook off the chicken first, then whip them out of the pan and do the leeks etc. it will work.

Chicken and leek and philly pie (GF&DF)

I softened 2 large leeks in a pan with a little butter (for DF use something like Pure), then sprinkled a tblsp of flour over them (I use Doves GF plain flour) and cooked for a couple of minutes, stirring all the time. Stir in 330ml of chicken stock (I use Bisto Best or HM stock) If you have some white wine to use up then you can put in half wine and half stock. Add the 100g of philly cheese (I use tesco own. For DF use Lactofree) and stir until melted, add a dash of water if it is too thick. Add the chicken and add a handful of coriander leaves or a couple of tsp of dried coriander leaves. Spoon into an ovenproof dish and leave to cool.

For the pastry I used 200g flour (Doves for GF), 100g butter (Pure for DF) into the food processor to mix together and then added water until it bound together. Wrap it in cling film and in the fridge for at least 30 mins.

I usually make this all in the morning and keep in the fridge and then put the pastry top, brushed with milk (use Lactofree for DF) on just before I bung in the oven on 190degC for 30-35 mins until golden.

Tonight I served it with roasted parsnip and carrot, in a roasting dish and drizzled with olive oil and a few crushed garlic. In the oven for 40 mins or so and then I drizzled honey over and roasted for another 20 mins. Also had some peas and corn on the cob with it.

REMEMBER TO CHECK THE INGREDIENT'S OF ALL SAUCES ETC. AS CONTENTS CHANGE AND WHAT IS NOW GF/DF COULD CONTAIN IT IN FUTURE. Lactofree products are lactose free but not casein free.

luvvie

mumofthetwins wrote: »

Hi
This sounds really yummy but i have a quick question ...
When i make the sauce how do i actually do it ( only just started cooking really )
If i use a stock cube how much water do i amke it in and how much milk do i add ?

Sorry to sound silly but i havent really made sauces before and i would love to make this as i have all the ingreadiants in

This is a video of Gordon Ramsey making a roux based cheese sauce. But the principles are the same. For the chicken & leek pie I'd probably do half milk & half chicken stock (made up with stock cubes) instead of 300mls of milk.

http://youtu.be/VlMtbX-0ABA