I’ll keep this one short. I have a leftover chicken obsession. Sunday Roast has already become chicken salad for today’s lunch and this evening while my Thai Beef Curry was cooking away I made chicken and leek pie filling. This has been happily stashed in the freezer awaiting it’s puff pastry top later in the week.
You will need:
- 1 leek diced and washed
- 1 carrot, finely diced
- 1 stick celery, finely diced
- 1 tbsp olive oil
- 1 tbsp butter
- 2 tbsp flour
- Chicken stock cube
- 1 tsp each dijon and wholegrain mustard
- 1/2 cup frozen peas
- 1/3 tub half fat creme fraiche
- Approx 2 cups leftover chicken
Sautee the veg in the butter and oil for approx 5 mins until softened
Add the flour and stir to coat everything for 1 min, add the stock cube and 400ml boiling water
Simmer for 10 – 15 mins until veg are softened
Add the mustard and creme fraiche and season to taste
Remove from the heat and add the peas and chicken
Grease your pie dish and put the filling in, allow to cool before stashing in the freezer 
Getting ahead like this is going to free my week up for some festive crafts. ‘Tis the season!!!!
When you want to eat it:
Let it thaw in the fridge from that morning/ night before
Cut some store bought puff pastry approx 1 cm wide to fit a long strip around the edges, egg wash the rim and put this around
Next cut out a lid to fit and press onto the pastry rim with a fork
Bake at 190c for 30-40 mins until golden and cooked through
As Homer would say “mmmmmmmmmm pie”