Chicken Stock Pot
Bring out the goodness of a home cooked chicken meal by melting in one the Knorr Chicken StockPots into your dish. View details
Let's Get Cooking
- 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.
