Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Patchwork croissant chicken pie
- Preparation and cooking time
- Total time
- Easy
- 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)
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.
