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Chicken pot pie with seasonal greens

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60 mins
(49)
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49 Rating
Chicken Pie
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Method

Cooking time: 60 mins

This chicken pie recipe is packed with seasonal greens, and is a great way of using up leftover roast meat to make a quick and tasty Monday night supper. Pair with a glass of our lightly oaked Mâcon Villages.

  1. Preheat the oven to 220ºC/200ºC fan/gas mark 7.
  2. Fry the leeks in the butter in an ovenproof dish and add the kale in batches, cooking for 2 minutes.
  3. Stir through the flour and cook for 1 minute, then pour in the stock. Cook for 1 minute before adding the cream, chicken and peas.
  4. Arrange the potato over the top, overlapping to completely cover the filling. Brush with melted butter and season, baking for 30 – 35 minutes until golden.
  5. Leave to rest for 10 minutes, then scatter over paprika and parsley to garnish. Serve with a green salad.