Chicken, leek and potato pie

Name: Chicken, leek and potato pie
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 2 tablespoons olive oil; 2 leeks, trimmed, halved, washed, sliced; 400g coliban potatoes, peeled, diced into 1cm cubes; 1/4 cup plain flour; 1 1/2 cups Massel chicken style liquid stock; 1 small barbecued chicken, skin and bones removed, meat shredded (see note); 1 cup grated Devondale Tasty Cheese Block (500g); 1 sheet frozen ready-rolled puff pastry, partially thawed

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Prep Time: 25 minutes

Cook Time: 30 minutes

Total: 55 minutes

Servings: 4

Cost: $2.46 /serving

Author : Michelle Lucia

kid friendly family friendly easy

Ingredients

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2 tablespoons olive oil2 leeks, trimmed, halved, washed, sliced400 grams coliban potatoes, peeled, diced into 1cm cubes1/4 cup plain flour1 1/2 cups Massel chicken style liquid stock1 small barbecued chicken, skin and bones removed, meat shredded (see note)1 cup grated Devondale Tasty Cheese Block (500 grams)1 sheet frozen ready-rolled puff pastry, partially thawed

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Instructions

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Step 1

Preheat oven to 220°C. Heat oil in a large saucepan over medium heat. Add leek and potatoes. Cook, stirring, for 3 minutes or until leeks are tender but not coloured.

Step 2

Sprinkle over the flour. Cook, stirring, for 1 minute. Remove from heat and gradually add stock, stirring. Return to medium heat. Cook for 3 to 5 minutes or until mixture comes to the boil. Add chicken and cheese. Season with salt and cracked black pepper.

Step 3

Spoon chicken mixture into a 5-cup capacity, 26cm (top) ceramic pie dish. Place pastry over filling. Press edges to seal. Trim excess pastry. Cut a small cross in the centre. Bake for 15 to 20 minutes or until pastry is puffed and golden. Stand pie in dish for 5 minutes. Serve.