Chicken and Leek Pie
This is one of our top comfort foods and now we can bake more easily in the larger commercial oven each week, I am very excited to be able to offer more like this classic! The Open Sauce Kitchen Chicken and Leek pie features lovely free-range chicken thighs, poached in our homemade chicken broth, then combined with buttery leek, thyme, creamy gravy and a dash of seeded mustard to give it some zing. These 6-inch pies are filling on their own, but you can make more of a meal of it when you have it with the classic sides of mash and peas.
Ingredients
Puff pastry, Chicken thighs, Leek, Chicken stock, Cream, Milk, Celery, Butter, Plain flour, Eggs, Mustard, Dried thyme.
Preparation and storage notes
If Frozen, 10 mins in an air fryer at 200C is recommended, otherwise heat in oven at 180 degrees Celsius for 25 mins. If thawed, reduce cook time to 5 mins in the air fryer and 15 mins in the oven.
