Olive Magazine
Chicken Pot Pie with Crescent Rolls

Patchwork croissant chicken pie

Published: March 15, 2017 at 1:00 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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

Nutrition:
NutrientUnit
kcal548
fat31.6g
saturates17.1g
carbs28.7g
sugars6.5g
fibre3.9g
protein35.3g
salt1.4g
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Make this patchwork croissant pie, then check out our chicken and leek pie, leftover roast chicken pie and chicken and chorizo pie.

For more recipes using croissant dough check out our croissant cinnamon rolls, or learn how to make them from scratch with our homemade croissants.

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.

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