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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

March 15, 2017 at 1:00 pm

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.