Name: Patchwork croissant chicken pie
Total time: 35 min
Yield: Serves 4
Ingredients: 2 leeks washed and finely chopped; butter; 500g skinless chicken thighs cut into large pieces; 1 1/2 tbsp plain flour; 300ml chicken stock; 100ml double cream; a handful parsley chopped; 1 pack, approx 240g croissant dough (we used Jus-Rol)

2 leeks
washed and finely chopped
 butter
500g skinless chicken thighs
cut into large pieces
1 1/2 tbsp plain flour
300ml chicken stock
100ml double cream
a handful parsley
chopped
1 pack, approx 240g croissant dough
(we used Jus-Rol)

Method

step 1
Cook the leeks with a knob of butter until softened. Add the chicken and cook for 10 minutes, then sprinkle over the flour and cook for a couple of minutes more, stirring. Stir in the stock gradually and simmer for 2 minutes, then stir in the cream and parsley. Season, tip into a pie dish and leave to cool.
step 2
Heat the oven to 200C/fan 180C/gas 6. Unroll the croissant dough and cut into squares. Cover the surface of the pie with the dough, patchworking so there are no gaps. Bake for 20-25 minutes until the dough is puffed and golden.