Chicken Pie

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Ingredients

For the filling

40 g g butter butter
0.5 leeks leek
finely sliced
100 g g kales kale
35 g g flour flour
500 ml ml chicken stock chicken stock
nice and strong
100 ml ml single cream single cream
200 g g roast chicken roast chicken
shredded
100 g g Peas Pea

For the potato topping

250 g g new potato new potato
skin on and sliced into 4mm discs
25 g g butter butter
melted
1 pinches pinch paprika paprika
2 tbsp tbsp parsley parsley
chopped
salt salt
black pepper black pepper

Chicken pot pie with seasonal greens

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1:00 h
(87)

Method

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.

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