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Chicken and leek patchwork pie
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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
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