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Chicken and Leek Pie

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 50 g Flora Buttery
  • 25 g flour
  • 500 ml semi skimmed milk
  • 1 tsp Dijon mustard
  • 1 Knorr Chicken Stock Pot
  • 4 chicken breast, cut into 4 large pieces
  • 2 leeks washed and sliced
  • 2 cloves garlic, crushed
  • 1 tbsp parsley, chopped
  • 1 sheet of ready made shortcrust pastry
  • 1 egg, beaten

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

294kcal

Energy (kJ)

1226kJ

Protein (g)

19.6g

Carbohydrate incl. fibre (g)

19.6g

Carbohydrate excl. fibre (g)

18.8g

Sugar (g)

4.1g

Fibre (g)

0.8g

Fat (g)

15.7g

Saturated fat (g)

5.3g

Unsaturated fat (g)

5.4g

Monounsaturated fat (g)

1.3g

Polyunsaturated fat (g)

0.6g

Trans fat (g)

0.1g

Cholesterol (mg)

87mg

Sodium (mg)

585mg

Salt (g)

1.46g

Vitamin A (IU)

386IU

Vitamin C (mg)

2.1mg

Calcium (mg)

90mg

Iron (mg)

0.69mg

Potassium (mg)

377mg

Total

2354kcal

9811kJ

157.2g

156.8g

150.4g

33.0g

6.4g

125.9g

42.7g

43.0g

10.1g

4.6g

0.8g

693mg

4678mg

11.70g

3089IU

16.8mg

721mg

5.52mg

3016mg


  • 1 Preheat the oven to 200°C, 180°C fan, Gas mark 6.
  • 2 Melt half the Flora Buttery in a saucepan, add the flour and stir over very gentle heat to form a roux. Cook gently for 1-2 minutes and then gradually whisk in the milk. Bring to the boil stirring constantly until the sauce is thickened and smooth.
  • 3 Stir in the mustard and add the Knorr Chicken Stock Pot. When the stock is dissolved, add the chicken. Cook on medium heat for 10 minutes.
  • 4 Meanwhile, melt remaining Flora Buttery in a frying pan. Add leeks and garlic and cook gently for 3-4 minutes then add these to the sauce. Add parsley, stir well and pour mixture into ovenproof pie dish, leave to cool.
  • 5 Roll out pastry about 3.75cm wider all round than the dish. Cut off some narrow strips of excess pastry. Brush round rim of pie dish with a little of the beaten egg and line with narrow pastry strips. Lay the pastry over the filling and pinch the edges to seal. Brush with remaining beaten egg and bake in oven for 20-30 minutes or until cooked through.