Chicken and Leek Pie

Contains dairy, GF optional

This pie Serves 6

Ingredients

• 1 Tbl suitable oil
• 20g butter or suitable df spread
• 500- 700g chicken thigh chopped  (or can use leftover roast chicken breast even if a a bit less)
• Garlic 1-2 Cloves
• 1 medium leek sliced (approx 1 cup)
• 2 Tbl flour (or  1 Tb of GF Cornflour)
• 1/2 cup homemade friendly stock (can use water instead!)
• 1/2 cup standard cream
• 1 Tbl chopped chives
• 1 sheet of Puff Pastry or home made short crust pastry, or gluten free and dairy free pie pastry,  or gluten free (contains dairy) pastry.

Variation Instead of using stock and cream, use 1 cup of milk and stir in 2 tablespoons of Sour Cream.

Pie Method

1Pre heat oven to 180C

2Heat oil and butter in frying pan.  Add chicken and cook for 5 mins until browned.

3Add bacon and leek.  Cook for 5 minutes until leek softened.  Add flour and stir for 1 minute

4Add Stock and cream and bring to boil then remove from heat.  Add chives

5Place in pie dish and top with pastry

6Bake in oven for around 30 minutes until pastry cooked and golden.

Optional Home Made Pastry

This is a nice pastry if gluten is tolerated.

Pastry

265g plain flour

125g butter or suitable df spread

1 egg

water

Pastry Method

1Place flour and chopped butter in food processor and process until it looks like breadcrumbs

2Add egg and process

3Add small amount water until dough starts to form ball in food processor

4Turn onto floured board, knead lightly until smooth then roll out into disc

5Refrigerate until required