Patchwork croissant chicken pie
Serves 4
Easy
Total time:
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
Skip to ingredients
- 2 leekswashed and finely chopped
- butter
- 500g skinless chicken thighscut into large pieces
- 1 1/2 tbsp plain flour
- 300ml chicken stock
- 100ml double cream
- a handful parsleychopped
- 1 pack, approx 240g croissant dough(we used Jus-Rol)
Nutrition: per serving
- kcal548
- fat31.6g
- saturates17.1g
- carbs28.7g
- sugars6.5g
- fibre3.9g
- protein35.3g
- salt1.4g
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.
