Open Chicken & Leek Pies Recipe

Open Chicken & Leek Pies

Ingredients

  • 1 tbsp
    olive oil
  • 40g
    butter
  • 1 large (500g)
    leek, sliced thinly
  • 2 stalks (300g)
    celery, trimmed, chopped finely.
  • 2 tbsp
    plain flour
  • 1 tsp
    fresh thyme leaves
  • 1/2 cup (125mL
    salt reduced chicken stock
  • ½ cup (125mL)
    skim milk
  • 1 cup (250mL)
    reduced fat cream
  • 1
    BBQ chicken, skin and bones removed, meat shredded
  • 1 tbsp
    Dijon mustard
  • 2 cups (40g)
    baby spinach leaves
  • 6
    store bought large vol au vent cases, warmed

How to Cook

Prep Time: 10 minutes | Cooking Time: 25 minutes
  1. Heat oil and butter in medium saucepan; cook leek and celery, stirring, until leek softens. Add flour and thyme; cook, stirring, 1 minute. Gradually stir in chicken stock, combined milk and cream; cook, stirring, until mixture boils and thickens. Stir in BBQ chicken, wholegrain and dijon mustard and spinach. Spoon mixture into warmed vol au vent cases and serve with a green salad.

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