Chicken And Leek Pie (Easy & Creamy)

Ingredients

• a little olive oil (for cooking)
• 3 large leeks (chopped and washed thoroughly (around 18 ounces))
• 14 ounces chicken breast (chopped into small to medium sized pieces)
• 1 cup chicken broth ((stock))
• 1 cup milk ((or use half-and-half or cream for a richer sauce))
• 1/4 cup corn starch ((corn flour))
• 2 cups frozen peas ((about 10.5 ounces))
• 4 cups frozen broccoli (cut into smallish pieces (about 10.5 ounces))
• 1 tablespoon cream cheese ((could be plain or the kind with garlic & herbs, if you like))
• 1 tablespoon mixed herbs
• plenty of salt and pepper (to tastes)
• 6 ounces puff pastry

Instructions

1. 1

   Preheat oven then cook leeks and chicken in a saucepan.: Preheat the oven to 425F/220C (regular oven) or 390F/200C (fan oven). Heat a large splash (1-2 tablespoons) olive oil in a large saucepan, then soften the leeks and cook the chicken for about 5 minutes.

2. 2

   Add broth and milk then simmer for 10 minutes.: Add the broth/stock and milk to the pan and leave to simmer for 10 minutes, until the chicken is cooked through.

3. 3

   Mix corn starch with liquid, then add to the pan and cook for 2 minutes.: Mix the corn starch/corn flour with a little water, milk or stock. Then add to the pan slowly. Let the mixture cook and thicken for a couple of minutes.

4. 4

   Stir in frozen vegetables, cheese, herbs and seasoning and empty into a baking dish.: Stir in the frozen peas, broccoli, cream cheese, herbs, and plenty of salt and pepper (to taste). Then empty the mixture into a large pie dish or baking dish.

5. 5

   Cut pastry into 12 squares then scatter all over pie and bake for 25 to 30 minutes.: Cut the pastry into 12 squares or rectangles (roughly 4cm x 3/4cm). Then scatter them all over the pie filling. They should overlap in places but not cover the whole pie. Brush lightly with a little extra milk and bake for 25 to 30 minutes or until the crust is golden.