It’s been a while since I shared a recipe on this particular day of the week. Of course it has nothing to do with the fact that Time For A Recipe Tuesday has a somewhat unfortunate acronym. Not exactly what I want associated with my food!
I hadn’t noticed it at all, until I was being uncharacteristically organised one day and labelled a folder of foodie photos with the initials. There it was staring me in the face. How could I have missed it?
Anyway, if it’s a recipe you want, here’s one that uses up leftover chicken. It’s not really the time of year for big Sunday roasts around here, but the unseasonal weather has meant we’ve still been wanting warming pies and bakes. I just popped a couple of plump chicken breasts in the oven while I was baking these.
Chicken and Leek Pie
Cooked chicken approx. 300g
2 large leeks, sliced
300ml chicken (or veg) stock
150ml single cream
Can of sweetcorn
Melt a large knob of butter (approx. 25g) and a splash of oil in a large frying pan. Fry the leeks until softened and stir in the flour (approx. 25g).
Cook for a minute then add the stock, followed by the cream. I use Elmlea, purely because it keeps for a long time and I usually have it in.
Add the drained sweetcorn and bite sized pieces of cooked chicken. A good grind of black pepper and that’s your filling done. Simple.
Tip into a pie dish and cover with puff pastry. I buy the ready rolled stuff and use about half the packet, but it’ll depend on the size of your dish.
Bake in the oven (180 fan for 30 mins) until the pastry is golden brown.