Chicken & Leek Pot Pie Filling
Ingredients
- 600 g chicken thigh fillets
- 2 leeks
- 2 carrots
- 3 tbsp plain flour
- 400 ml chicken stock
- 100 ml double cream
- 1 tsp dried thyme
- 30 g butter
Nutrition (per serving)
- Calories
- 408 kcal
- Protein
- 32.6 g
- Carbohydrate
- 10.7 g
- of which sugars
- 4.9 g
- Fat
- 25.4 g
- of which saturates
- 13.2 g
- Fibre
- 3 g
- Salt
- 1.27 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Slice the leeks, dice the carrots, and cut the chicken into bite-sized chunks.
- 2
Melt the butter in a large saucepan over medium heat. Add the leeks and carrots and cook for 8 minutes.
- 3
Add the chicken and cook, stirring, for 5 minutes until sealed. Sprinkle over the flour and stir well.
- 4
Gradually pour in the stock, stirring constantly to prevent lumps. Add the thyme.
- 5
Bring to a gentle simmer and cook for 15 minutes until the chicken is cooked and the sauce is thick.
- 6
Stir in the cream, season generously, and cool before freezing. Top with pastry and bake from chilled to serve.
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