This hearty and filling chicken and leek pie is absolutely perfect for any occasion. Whether it’s the ease of method or the super simple and budget-friendly ingredients list, there’s lots to love about this delicious dish.

One of the best parts about this recipe however is just how versatile it really is. So, if you have few extra ingredients lying around that aren’t in the original list but you’re looking to throw them in just to get rid of them, then this is the perfect place to use them!

Ingredients

• 500g chicken breast fillet cubed
• 1 pinch salt and pepper to taste
• 2 tbs plain flour
• 2 leeks cut into slices large
• 2 celery stalks sliced
• 150g unsalted butter
• 1 tsp fresh curly parsley chopped to taste
• 2/3 cup milk
• 1 cup cream
• 1 egg
• 1 sheet puff pastry

Method

1. Preheat oven to 200C.Toss chicken in flour with salt and pepper.
2. Melt half the butter and sauté the leek and celery until soft. Place in bowl.
3. Melt the rest of the butter and cook the chicken until browned.
4. Add leek and celery mix to the chicken and return to heat. Add the cream, milk and parsley. Combine and simmer for 5 minutes. Check seasoning for taste.
5. Put filling in a pie dish and cover with puff pastry. Beat egg and brush over the pastry. Bake for 20-25 minutes until pastry is golden.