Chicken, Leek & Stuffing Puff Pie
This chicken puff pie is one of my favourites. It's the sort of pie you make on a Monday to use up the leftover stuffing balls from the Sunday roast.
Ingredients
Directions
- 1
Heat a drizzle of oil in a large, non-stick pan. Add the chicken and fry on a medium heat, turning regularly until no longer pink. Remove from the pan and set aside.
- 2
Add the butter and heat until melted.
- 3
Add the leeks and fry for 5 minutes until soft.
- 4
Stir in the flour and stir on a heat until it has disappeared
- 5
Slowly add the stock a little at a time, bringing it to the boil each time before adding more and stirring continuously.
- 6
Return the chicken to the pan with the mustard and oregano. Season with salt and pepper and give it a good stir.
- 7
Heat the oven to 190C fan.
- 8
Break each stuffing ball into 4 pieces, add them to the pan and gently fold them into the mixture so they don't get too broken up.
- 9
Cut out a circle of pastry 26cm wide (you may need to roll out the pastry a little)
- 10
Place the circle onto a lined baking tray.
- 11
Tip the filling over the pastry and spread it evenly, leaving a 2cm gap from the edge.
- 12
Cut out another pastry circle 30cm wide (you may have to cut off the short end and attach it to the top end to make it big enough)
- 13
Lay the pastry over the filling and press the edges together.
- 14
Use the prongs of a fork to mark indents all the way around the join. Trim the edge to neaten.
- 15
Brush with beaten egg.
- 16
Use the blunt side of a dinner fork to make faint lines from the middle to the outer edge.
- 17
Bake in the oven for 30 mins or until cooked through
