Spring Chicken Pie Recipe | olivemagazine
Make this comforting chicken and leek pie ahead of time using a few cheat’s ingredients – it's creamy, rich and filled with the freshness of spring
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Ingredients
- 50g unsalted butter
- 200g frozen sliced leeks
- 6 skinless chicken thigh fillets cut into bite-sized pieces
- 2 tbsp plain flour plus extra for dusting
- 150ml white wine or vermouth
- 500ml béchamel or white sauce (we used Chef Parmalat)
- 300g frozen green vegetables (such as broad beans, peas or beans)
- 30g flat-leaf parsley finely chopped
- 2 tbsp plus 2 tsp dijon or wholegrain mustard (or use a mixture)
- 500g puff pastry block
- 1 egg beaten
- steamed greens or carrots to serve
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