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.
Nutritional Information
- Kcals 548
- Fat 31.6g
- Saturates 17.1g
- Carbs 28.7g
- Sugars 6.5g
- Fibre 3.9g
- Protein 35.3g
- Salt 1.4g