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Chicken and Leek Pie (with Cheat's White Sauce)


Yummy Chicken Pie
Yummo.  We make this with Carraway Seeds,  because our little Failsafer won't eat it anyway.   During the cooking process,  after cooking the chicken & veg and before adding the flour, I just put aside some for Ms C to have with rice and veg.  Her choice.  She has some personal thing against pastry.  I don't get it.

Ingredients:
  • One portion of Shortcrust Pastry
  • 500g chicken, breast or thigh, diced
  • 1 leek, halved and sliced
  • 1-2 cloves Garlic, crushed
  • handful of Cabbage, very finely chopped  (or 5 Brussel Sprouts)
  • handful of Butternut Pumpkin*, finely diced
  • handful of Green Beans, chopped 1cm pieces
  • 2 sticks celery, halved and chopped
  • About 2 tabs Plain Flour
  • About 2 cups milk
Method:
  • Have pastry ready and preheat oven 200ºC
  • In deep fry pan, saute leek and garlic
  • Add chicken and cook until lightly browned
  • Remove chicken mix from pan and add other veg, saute
  • Add chicken back in, Salt to taste and combine well
  • Sprinkle over with flour and keep stirring, coating it all in flour
  • Cook for about a minute,  keeping it moving
  • Gradually add milk and keep it moving, until you've reached the desired white sauce consistency
  • (I just pour from the milk bottle and keep adding and stirring until I've got it right)
  • Pour chicken mix into a pie dish and top with rolled pastry.  Decorate to you heart's content.
  • Place pie dish onto a tray (in case of boil over) and cook for 20-40 minutes in oven
  • Serve with mash and veg or oven fries and veg.
Verdict:
Well,  we love this and we haven't had it in ages.  Ms C was happy with her compromise as well.  Mr frillypants declared we would now be eating it 'once a week'.  Yeah, right.

Tweeks:
Previously, I made this with carrot and peas, which was fine, but I think this was even better... with lower chemical veggies.   And tastier!


*Moderate Salicylates

Comments

  1. Hi! I made it tonight and it was fantastic, thanks. Marlo

    ReplyDelete
  2. Thanks, Marlo. I'm so glad you enjoyed it. It's an eternal favourite here in the colder months.
    x Frillypants.

    ReplyDelete
  3. Thanks for the recipe. Made it last night and it was delicious!! Will definately become a regular on our menu! Kate

    ReplyDelete
  4. Hi just wondering if you have converted this for a Thermomix???

    ReplyDelete
    Replies
    1. Hi Claire you know... I haven't!!! Isn't that silly! I will have to get onto this!

      Thanks, frillypants x

      Delete
  5. Can you use a gluten free flour instead?

    ReplyDelete
    Replies
    1. HI Anon, I have not made a pastry with GF flour but I know there are people out these who do. Have a google around. :) For the filling, corn flour is fine. frillypants x

      Delete

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Please leave your comments. Especially suggestions to make these meals as scrummy as possible.

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