Save to your scrapbook
Chicken and leek patchwork pie
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Olive oil spray
500g essential Waitrose leeks, sliced
400g essential Waitrose British chicken breast chunks
250ml Cooks’ Ingredients chicken stock
250ml skimmed milk, plus extra for brushing
2 tbsp Waitrose easy thickening sauce
300g frozen peas
300g essential Waitrose frozen broccoli florets, defrosted slightly and cut into smaller pieces
30g essential Waitrose reduced fat soft cheese with garlic & herbs
½ x 320g pack Jus-Rol light puff pastry sheet
1. Preheat the oven to 200°C, gas mark 6. Spray a large saucepan with oil and cook the leeks and chicken for 5 minutes until the leeks are softened and the chicken golden.
2. Add the stock and milk, bring to a simmer and cook for 10 minutes until the chicken is cooked through with no pink meat. Add the sauce flour to the pan, bring to the boil and cook for 1-2 minutes, stirring until smooth and thickened.
3. Stir in the peas, broccoli and soft cheese, then tip into an ovenproof pie dish. Sit the dish on a baking sheet.
4. Cut the pastry into 12 squares and arrange on top of the filling – the pastry should overlap a little in places but not cover the filling completely.
Brush the pastry squares with milk and bake for 25-30 minutes until the pastry is golden and the filling is piping hot.
Typical values per serving:
6.4g fibre, 29.3g protein