Chicken and Leek Pie
Chicken and Leek Pie Everyone loves a pie and we’ve used our Ainsley Chicken and Leek Cup Soup to add a punch of flavour to this tasty chicken pie.
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.ainsley-harriott.com.
Cooking tools:
- Kitchen scale
- Saute pan
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring spoon
- Measuring cup
- Pie dish
- Pastry brush
- Oven
- Stove
Ingredients
- 1 tbsp vegetable oil
- 25g butter
- 1 large leek, washed trimmed and cut into 1cm rings
- 1 onion, finely chopped
- 600g boneless chicken thighs, cut into 1.5cm cubes
- 2 sachets of Ainsley Harriott Chicken and Leek Cup Soup
- 1 heaped tbsp flour
- 300ml milk
- 125g frozen peas
- 1 pack ready rolled puff pastry
- 1 egg, beaten, to glaze
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