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Patchwork croissant chicken pie

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

35 minutes
serves 4
Easy

This creamy chicken and leek pie is really easy to prepare but looks quite impressive. Plus it's made with a super secret 'cheat' ingredient... ready-made croissant dough! Trust us, it works

By Janine Ratcliffe

Published: March 15, 2017 at 1:00 pm

Make this patchwork croissant pie, then check out our chicken and leek pie, leftover roast chicken pie and chicken and chorizo pie.

Ingredients

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