Step-by-Step Guide to Make Homemade Use-up Chicken & Leek Pie

Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to make a special dish, use-up chicken & leek pie. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Use-up Chicken & Leek Pie is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Use-up Chicken & Leek Pie is something that I’ve loved my whole life. They are nice and they look wonderful.

El Capon - Shut up Chicken (Official Music Video)Participez au #ShutUpChickenChallenge sur Tik Tok en balançant ta choré !. Use up leftover chicken in this fruity, spicy sarnie - swap mayonnaise for Greek yogurt in the lower-fat curried Use leftover chicken breast in this substantial healthy soup. Chicken stock is a very useful ingredient when cooking. From chicken dishes to vegetables to rice, there are plenty of recipes to use it in.

To begin with this recipe, we have to prepare a few ingredients. You can cook use-up chicken & leek pie using 11 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Use-up Chicken & Leek Pie:

1. Prepare carrot, diced
2. Get Salt
3. Prepare frozen peas
4. Make ready large knob butter
5. Prepare leek, finely sliced
6. Make ready plain flour (plus some for dusting pastry)
7. Make ready milk
8. Prepare chicken stock cube (I use a Knorr Stock Pot)
9. Take Roast chicken, diced
10. Prepare Ground black pepper
11. Make ready readymade shortcrust pastry (I used JusRol chilled)

Good-quality chicken that's been reared slowly outdoors using the best environmental farming methods You can, of course, buy individual cuts, but that usually ends up much more expensive. Chicken is the most common type of poultry in the world. Owing to the relative ease and low cost of raising them in comparison to animals such as cattle or hogs. If you use chicken parts with skin, place the skin sides up.

Instructions to make Use-up Chicken & Leek Pie:

1. Boil the carrot in salted water, adding the peas for the last 3-4 minutes. Drain and set aside.
2. In a wok or largish frying pan fry the leek until softened in the butter. Remove from heat, stir in the flour, add the stock pot/cube and very gradually add the milk, stirring continuously to prevent lumps forming. Return to heat to thicken the sauce, still continuously stirring. Remove from heat.
3. Add the cooked vegetables and chicken and stir well to mix. Season to taste.
4. Pre-heat oven to Gas Mark 6 or electric equivalent (Circotherm 170C).
5. Split the pastry block two-thirds/one-third and grease a pastry dish.
6. Roll out the larger pastry piece and use it to line the pastry dish base. Fill with the chicken etc. Then roll out the smaller pieces and use it to top the pie. Crimp the edges to seal and make two or three small slits in the centre to allow the steam to escape.
7. Heat in the oven for 40-45 minutes or until the pie is cooked. 1. Serve with your choice of vegetables. We had new potatoes and French beans today. A little Dijon mustard goes well.

Owing to the relative ease and low cost of raising them in comparison to animals such as cattle or hogs. If you use chicken parts with skin, place the skin sides up. Throw rosemary leaves and garlic cloves I often use chicken thighs, legs and wings for this recipe and include breasts only when we have a. Many chickens love being given affection and one key way you can give it to them is by petting them. Chicken broth is one of those cupboard or freezer staples I almost always have on hand.

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