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Chicken & Leek Pie

Chicken & Leek Pie Recipe

 

 

Ingredients

Filling

  • 500g Chicken Breast cut into small chunks
  • 2 tbsp Olive Oil
  • 3 tsp Corn Flour
  • 4 Leeks sliced
  • 2 tbsp Chopped Parsley
  • 2 tbsp Crème Fraiche
  • 1 tbsp Wholegrain Mustard

Topping

  • 600g Parsnips
  • 400g Potatoes

Instructions

Preheat oven to 200

Boil potatoes & parsnips until tender, drain, reserving the water, season & mash.

Coat the chicken in corn flour, heat oil in large wok & fry leeks until starting to soften, add chicken & 200ml of the water, bring to the boil stirring, simmer for 10 mins until chicken is tender.

Cooking Leek and Chicken Pie

Remove from heat & add parsley, crème fraiche & mustard. Add mix to ovenproof dish, top with potato spreading roughly with a fork to seal in the filling. Bake for 35 mins until golden.

 

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