Chicken and leek pie is a favourite of the kids (not forgetting it’s great for getting them to eat hidden veggies too); it’s just such a comforting, heart-warming dish for this time of year.
You need to warm the cockles, then this one’s for you.
It’s also ideal for a festive feast and I’ve shared variables of this recipe below, with friends over the years who’ve rustled it up on Boxing Day making use of leftover turkey or simply roasting up a chicken enveloping it with a glorious crispy coating. Everyone loves a pie. In fact don’t trust anyone who doesn’t. Full stop.
Light and delicious, this gluten-free chicken pie is made with tasty gluten-free Jus-Roll™ pastry which is already made and rolled for your convenience meaning you just need to open the packet and use it as your base and pie topping. Simply perfect!
As a family who limit our gluten intake, this is wonderful for us and it’s also suitable for coeliacs too.
2 x Jus-Rol™ Gluten-Free Puff Pastry Sheet (gluten free)
1/2 cooked chicken (roasted ideally)
1 white onion, chopped
2 carrots, diced
3 cloves garlic, finely chopped
2 tbsp olive oil
25 g Butter
2 leeks, trimmed, chopped and washed
1 oz plain flour
250 ml Chicken stock
1/2 cup of milk
1 Egg, beaten
Strip the carcass of the roast chicken and shred using a knife and fork, ensuring all bones are removed.
Fry onion, garlic, carrot and leeks in olive oil and butter.
In a medium pan create the sauce, adding the flour, stock milk, pepper and egg.
In a large bowl, add the chicken and vegetables and pour over the sauce.
Place into a large pie dish. Line with 1 packet of pastry, add the mixture and top with another packet, cutting around the excess.
Make a vent in the top with a fork and brush with milk.
For the filling: shred the chicken into strips and set aside.
Heat the oil in a pan and fry the onion for 5 minutes until softened.
Add the leeks and 2 tsp water, then cook for 3 to 4 minutes until tender.
Remove the onions and leeks from the pan and set aside.
Add the butter to the pan and, when melted, stir in the flour.
Cook until thickened, then gradually beat in the milk until smooth and season.
Return the veg to the sauce. Cool in cling film.
Set the oven at 220°C/400°F/Gas Mark 6. Mix the chicken into the cooled sauce and divide between the dishes.
Place one Jus Roll pastry lining a big pie dish, add the chicken mixture then cover with another pastry sheet.
Brush with egg yolk.
Put the pie in the oven and bake for 25 minutes until golden brown.
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