If you are looking for a classic pie recipe then you are in the wrong place- sorry! Pies have always scared me a bit, pastry has never been my thing and frankly, life is too short to be making puff pastry from scratch! The ready rolled, shop bought stuff is so easy to use, works a treat and by using it as just a topper, you get the look of a pie without a soggy bottom. I’m sure my old nan will be turning in her grave, listening to her granddaughters ‘so-called’ pie recipe but her great-grandchildren love it so sorry nan, I’m afraid I’m a bit of a cheater when it comes to pies!! This recipe makes approximately 6 small chicken pies or one large if you prefer.
- 1 large leek, chopped into thin rounds
- 50g butter (or butter alternative)
- 3 chicken thighs, skinned and boned or leftover cooked chicken
- 2 dessert spoons plain flour (or corn flour)
- Approx 200ml milk (any)
- 100g cheddar cheese (or dairy free alternative), grated
- Salt and pepper
- 375g pack of puff pastry
- 1 egg, beaten
- Melt the butter in a large saucepan, add the leeks and gently soften on a low heat
- Meanwhile bring a pan of water to a simmer and add the chicken thighs, cook for 10 minutes then turn off the heat and leave for a further 10 minutes to ensure they have cooked through
- Once the leeks have softened, stir in the flour and then add the milk little by little stirring continuously
- Bring the mix to a boil and continue to boil gently for 2 minutes while stirring (this will ensure that the flour is cooked), the sauce should be fairly thick at this stage
- Take off the heat and add the grated cheese
- Chop the poached or leftover chicken into very small pieces and stir into the cheesy leek sauce. You are looking for a thick consistency but add a little more milk if you need to loosen the mix.
- Season with salt and pepper and allow to cool
- At this stage you could store the mix in the fridge for a couple of days if necessary
- Preheat the oven to 200C (fan)
- Unroll your pastry and either use a cutter or use the ramekin as a template to cut circles of pastry (I cut it on the plastic wrapper to save mess)
- Use up any leftover pastry making more circles or shapes and bake alongside the pies for a crunchy extra side
- Spoon the mix into ramekins and top with a pastry lid
- Fork around the edges to seal and cut a cross into the centre
- Brush with beaten egg and bake for 10-12 minutes until golden and piping hot
- Serve with steamed veg and a crispy puff pastry shape!
Enjoy your Easy Cheaters Chicken Pies!! K certainly did……………..
The most popular Kid’s Tea Tuesdays recipes this week were:
- Cheesy Carrot, Courgette & Pea Fritter Stacks
- Sweet Potato & Chorizo Fritters
- Easy Salmon and Sweet Potato Fishcakes
Why not give one a go this week and let me know how it goes down with your family?
Have you got a family favourite that you’d like to share? Click here to send in your recipe and I’ll post my favourites over the next few weeks!!
Click here for more quick, cheap and healthy dinner ideas and follow my blog for regular Kids Tea Tuesdays! xx