The Farm Shop Recipes…


"Chicken & Leek Pie"



























(Serves 4)
Preparation time (depending on your chopping skills) 15mins
Cooking time 1 hour
Pre-heat the oven to 190°c
(Cooking times will vary depending on your oven, we use a fan oven)



  • • 2tsp Secret Chef All in One British Seasoning.

  • • 4 medium Chicken Breast, diced.

  • • 2 medium Leeks, washed and cut in rings.

  • • 150g tinned Sweetcorn, drained.

  • • 25g Butter

  • • 25g Flour

  • • 1Pt (600ml) Milk

  • • Sea Salt to taste

  • • 1 pack ready rolled Puff Pastry

  • • 1 Egg beaten

  • • Fresh Ground black Pepper.

Preparation method

  1. • Seal the chicken in a little hot oil and put to one side. (do not cook right through)

  2. • Melt the butter in a heavy bottom saucepan.

  3. • Add the leeks and stir continuously for 2 minutes.

  4. • Stir in the flour and cook for a further 1-2 minutes.

  5. • Take the pan off the heat and gradually stir in the milk to get a smooth sauce. Return to the heat and, stirring all the time, bring to the boil and simmer gently for 5 minutes.

  6. • Stir in the British Seasoning and salt to taste.

  7. • Add the chicken and sweetcorn, mix through gently and transfer to an oven proof dish.

  8. • Place the ready rolled puff pastry on top of the dish and crimp around the edges. (you can roll this pastry out a little, but only a little, if it is too small)
    Brush with beaten egg and grind over black pepper.

  9. • Place in the hot oven and cook for 40 minutes or until the pastry is puffed and golden.








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