A semi-healthy chicken and leek pie recipe

Homemade pies have become one of my best things to make (see my beef & ale recipehere). They really don’t need to be ridiculously unhealthy (I know they are not exactly diet material but a small piece of pastry is really not going to make or break your summer bod). I also like how easy they are to freeze and are always sure to impress your dinner guests. I left out the cream and butter part as well as the double pastry for health reasons. It’s prob going to be a hellava lot more tasty woth those added, so depends on what you want.

I made these chicken and leek pies on Sunday night with a delicious simple salad. 

Here’s the recipe:

Ingredients

1 crushed clove of garlic

1 onion finely diced

1 tablespoon olive oil

750g chicken thigh fillets, trimmed, chopped

2 slices prosciutto/bacon, chopped

2 medium leeks, trimmed, halved, washed, sliced

2 tablespoons plain flour

1/2 cup chicken stock

1 roll puff pastry (defrosted)

1 egg, lightly beaten

1 punnet button mushrooms

Method

Preheat oven to 200°C/180°C fan-forced.

Heat oil in a deep frying pan over medium-high heat. Add onion and garlic and fry for 10 minutes.

Add chicken. Cook, stirring, for 5 to 7 minutes or until browned.

Add prosciutto and leek. Cook, stirring, for 5 minutes or until leek has softened.

Add flour. Stir for 1 minute.

Add stock. Bring to the boil.

Remove from heat. Stir in chives. Season with pepper.

Spoon chicken mixture into preferred ramekins.

Cover with perfectly cut pastry ‘lid’.

Press down edges with a fork to seal or make pretty hearts/letters.

Brush with egg.

Bake for 25 to 30 minutes or until golden. Serve

Me trying to be a creative pie-decorator

Eat and enjoy xox