Chicken and Leek Pie Filling for the Freezer

• 3 tbspolive oil
• 1kgboneless skinless chicken thighs, cut into chunks
• 4leeks, trimmed, washed and sliced
• 3carrots, diced
• 3garlic cloves, crushed
• 2 tspdried thyme
• 50gplain flour
• 600mlchicken stock
• 300mlwhole milk
• 2 tbspDijon mustard
• 250gfrozen peas
• 20gparsley, chopped
• fine salt
• black pepper
• 1 x 320gsheet ready-rolled puff pastry (optional)
• 1egg, beaten (optional)
• 300gspring greens or broccoli, steamed (optional)

Method

1. 1Heat the olive oil in a wide pan over a high heat. Season the chicken with salt and pepper and brown in two batches for 4 minutes each. Set aside.
2. 2Turn the heat to medium, add the leeks and carrots with a teaspoon of salt and cook for 10 minutes until the leeks are soft. Stir in the garlic and thyme for a minute, then the flour for another minute.
3. 3Gradually add the stock and milk, stirring, and bring to a simmer. Return the chicken and cook for 15 minutes until the chicken is cooked through and the sauce coats the back of a spoon. Add the peas and simmer for their packet cooking time until piping hot. Stir in the mustard and parsley, taste and season well.
4. 4Divide the filling into two four-portion batches. Cool the batch for freezing promptly, then freeze in a suitable container. The filling makes eight portions; the optional pastry, egg and greens finish one four-portion pie.
5. 5To finish four portions with the optional pastry, egg and greens, heat the oven to 200C fan. Let the four portions of filling cool for 10 minutes, then put them in a pie dish about 25cm across; from frozen, defrost overnight first. Lay the pastry over, trim, press the edges to seal, cut two slits in the top and brush with beaten egg. Bake for 30 to 35 minutes until the pastry is risen and deep golden and the filling is bubbling at the edges. Serve with the greens.

Per serving

kcal

313

protein

30.7g

fibre

5.1g

carbs

18.2g

fat

12.7g