Chicken, Broccoli & Leek Pot Pie

Time

Serves

Ingredients

• Field & Flower chicken breast strips (340g), cut into mini cubes
• 100g cheddar, grated
• 1 pack of ready rolled puff pastry
• 2 carrots, grated or finely diced
• 3 baby leeks, finely sliced
• 150g of broccoli, finely chopped
• 198g sweetcorn, drained
• 200ml milk
• 20g butter
• 2tbsp plain flour
• Sea salt and freshly ground black pepper (optional)

Instructions

1. Pre-heat the oven to 180°C.
2. Melt the butter in a saucepan or sauté pan. Add the carrots and sauté until softened. Once softened add the leeks and sauté for a further 5 mins.
3. Add the cubes of chicken and cook for 3/4 mins until cooked though.
4. Stir in the flour, pour in the milk and bring the mixture to the boil.
5. Simmer for about 5 to 10 mins (or until thick), adding the sweetcorn and broccoli half way though. Season with sea salt and freshly ground black pepper.
6. Mix the cheese into the thickened filling and spoon into your pie dish or individual ramekins.
7. Cut the puff pastry to fit your dish/dishes (an easy way to do this is to place the dish you want to use onto the pastry and cut around it).
8. Place the puff pastry over the dish, pressing lightly round the edges. Brush the top with melted butter and make a few pricks in the pastry so the steam can escape.
9. Pop into the oven and bake for about 25 minutes, or until the pastry is golden. Let the pie rest for about 5 minutes before you serve.