Chicken and Leek Pot Pie

Chicken and Leek Pot Pie  A pie baked in a dish with a pastry lid sealing all the goodness - serve it at the table for an added WOW factor.
Servings: 2 yield(s)
Ingredients
  • 250 g Tofurkey Chicken pieces or Seitan Chicken (See NOTE)
  • 1 tbsp Olive oil
  • 1 tbsp Butter
  • 0.5 tbsp Olive oil
  • 1.5 Leeks - trimmed and sliced
  • 150 g Button Mushrooms - thinly sliced
    • Sauce
  • 1 tbsp Butter
  • 1 tbsp plain Flour
  • 200 ml Chicken stock
  • 75 ml Cream
  • 0.5 tsp Paprika
  • 1 tbsp chopped Parsley
  • 1 sheet Puff Pastry
  • 1 Egg - beaten
Instructions
  1. Heat the oven to 200°C.
  2. Lightly brown the chicken pieces in oil, in a big heavy frypan, over a medium heat, then set aside.
  3. Heat 1 TBS butter and ½ TBS oil and cook the leeks and mushrooms, without browning, until soft.
    4. Sauce
  4. To make the sauce, heat 1 TBS of butter in a pan. When foaming, add the flour and stir with a wooden spoon over a low heat for 2 minutes.
  5. Slowly add the chicken stock, stirring constantly, then the cream, paprika, salt and pepper, and simmer for 5 to 10 minutes.
  6. Fold in the chicken, leeks, mushrooms and parsley, season well, and pile the mixture into a buttered pie dish.
  7. Cover the mixture with the pastry.
  8. Stab the top two or three times with a knife, brush with beaten egg, and bake for 30 minutes or until golden and bubbling.
Recipe Notes

Seitan Chicken