Chicken Leek & Potato Pie

This has got to be one of our family favourites over winter. As soon as the leeks come in to season and down in price I start buying them and make this every few weeks, sometimes weekly! It’s one of those wintry, warming meals that makes you feel wholesome and good - comfort food at it’s finest!

This is a recipe I have been making for years, adapting over time… hot tip, if you have bacon, ADD IT! So good.

Enjoy! And let me know what you think.

Ingredients

2 tbsp olive oil
1 leek, trimmed, halved, washed, sliced
3-4 medium potatoes, peeled & diced into 1cm cubes
1/4 cup plain flour
3 boneless, skinless chicken thighs, diced
1 1/2 cups chicken stock
1 sheet frozen ready-rolled puff pastry

Method

Preheat oven to 220°C.
Heat 2 tbsp olive oil in a large saucepan over medium heat and brown your chicken for 3-4 minutes
Add leek & potato, stirring for 3-5 minutes or until leeks have cooked down a little
Sprinkle over the flour and stir through to coat for 1 min, then add in your chicken stock.
Cook for 3 to 5 minutes or until mixture comes to the boil. Season to taste.
Spoon chicken mixture into a pie dish (I like to use rectangular pirex with a lid so any leftovers can easily be stored). Place the pastry sheet over the filling, pressing the edges to seal and use a fork to poke some air holes.
Bake for 25 minutes or until pastry is puffed and golden.