Servings 4
An ins-pie-ring recipe from our summer menu brought to you by N chefs. This chicken, leek, and carrot pie is packed full of vegetables and protein, making it an ideal one-dish meal for family suppers.
Ingredients:
2 chicken breast fillets – diced
1 large onion – peeled and diced
1 leek – peeled and sliced
2 carrots – peeled and sliced
50g cream cheese
160g baking potatoes – peeled and diced, and parboiled.
Thyme – chopped
1 pack of pre-rolled puff pastry
240g spring greens – washed
80g gravy
Extra virgin olive oil
Directions:
- Preheat the oven to 200c.
- Fry the chicken in a little oil in a large pan until cooked through. Remove the chicken from the heat and leave on the side.
- Saute the onions, leeks and carrots in a little oil until they are softened. Add the chopped thyme and stir.
- Make up the gravy using the manufacturer’s instructions and then add to the pan of vegetables.
- Add the cooked chicken, parboiled potatoes, and cream cheese to the gravy and vegetables. Stir well.
- Pour the mixture into an oven-proof serving dish and top with the rolled-out puff pastry. Brush with a little oil.
- Bake at 200c for 25-30 minutes until the pastry is golden brown.
- Roughly chop the spring greens and cook in a large pan of boiling water until tender.
- Serve the pie with spring greens on the side.