Name: Chicken, leek and potato pie
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 1
Ingredients: 36.40 gm olive oil; 2 leeks, trimmed, halved, washed, sliced; 400g coliban potatoes, peeled, diced into 1cm cubes; 62.50 ml plain flour; 382.50 gm chicken style liquid stock; 1 small barbecued chicken, skin and bones removed, meat shredded (see note); 250.00 ml grated tasty cheese; 1 sheet frozen ready-rolled puff pastry, partially thawed

Chicken, leek and potato pie

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Prep Time:
25 minutes

Cook Time:
30 minutes

Total Time:
55 minutes

Grab a rotisserie chicken at the store, then whip up a delicious and simple chicken pie at home.

Ingredients:

2 leeks, trimmed, halved, washed, sliced
400g coliban potatoes, peeled, diced into 1cm cubes
62.50 ml plain flour
382.50 gm chicken style liquid stock
1 small barbecued chicken, skin and bones removed, meat shredded (see note)
250.00 ml grated tasty cheese
1 sheet frozen ready-rolled puff pastry, partially thawed

Instructions:

Preheat your oven to 220°C. In a large saucepan over medium heat, warm the oil. Add leek and potatoes, and stir occasionally for 3 minutes until the leeks are tender but not browned.
Sprinkle flour over the mixture and cook, stirring, for 1 minute. Remove from heat and slowly stir in stock. Return to medium heat and cook for 3 to 5 minutes until it boils. Then, add chicken, cheese, salt, and cracked black pepper to season.
Spread the chicken mixture evenly in a 5-cup, 26cm ceramic pie dish. Cover with pastry, seal the edges, trim excess, and make a small cross on top. Bake for 15-20 minutes until golden and puffed. Let it cool for 5 minutes before serving.

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