British Pie Week!
Yes, that's right folks, a whole week dedicated to a Great British favourite - the glorious pie!
I'm almost positive that there's a pie for everyone, whether it be sweet or savoury, meaty or veggie, us Brits love a good pie. Certainly I, as a true northerner should, have enjoyed many a pie in my life and I have to say in all their variations this time of year is perfect for a good traditional pie.
The nights are still cold and comfort is what we need. Crispy pastry filled with a luscious centre of yummy goodness, a pie is the best way to feed the soul. And for me, it doesn't get any more heart warming than a truly traditional, brilliantly British chicken and leek pie.
I've mentioned in an earlier post that leeks are in abundance at this time of year and chicken is a crowd pleaser all year round. This recipe is ridiculously easy as it uses ready made puff pastry and it's super cheap as the sauce is made with canned soup! I made it for my flat mates as an alternative to a sunday lunch and I'm happy to report that they wolfed it down.
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Chicken and Leek Pie
1 (400g) tin Cream of Chicken soup
2 tbsp olive oil
2 chicken breasts, diced
3 leeks, washed and sliced
250g button mushrooms, sliced (optional)
1 pack of ready-made puff pastry
1 egg, lightly beaten
black pepper to taste
I'm almost positive that there's a pie for everyone, whether it be sweet or savoury, meaty or veggie, us Brits love a good pie. Certainly I, as a true northerner should, have enjoyed many a pie in my life and I have to say in all their variations this time of year is perfect for a good traditional pie.
The nights are still cold and comfort is what we need. Crispy pastry filled with a luscious centre of yummy goodness, a pie is the best way to feed the soul. And for me, it doesn't get any more heart warming than a truly traditional, brilliantly British chicken and leek pie.
I've mentioned in an earlier post that leeks are in abundance at this time of year and chicken is a crowd pleaser all year round. This recipe is ridiculously easy as it uses ready made puff pastry and it's super cheap as the sauce is made with canned soup! I made it for my flat mates as an alternative to a sunday lunch and I'm happy to report that they wolfed it down.
.JPG)
Chicken and Leek Pie
1 (400g) tin Cream of Chicken soup
2 tbsp olive oil
2 chicken breasts, diced
3 leeks, washed and sliced
250g button mushrooms, sliced (optional)
1 pack of ready-made puff pastry
1 egg, lightly beaten
black pepper to taste
Preheat the oven to 180C or Gas Mark 5
Brown the chicken breasts in the olive oil and add the leeks. Cook until soft.
Add the mushrooms (if using) and the can of soup with a pinch of black pepper.
Bring to the boil, then reduce to a simmer and let it cook for 5 minutes.
Pour into an ovenproof dish. Cover with the pastry and coat in the beaten egg. Poke a knife in the centre to create a hole for the steam to escape.
Bake for 25 minutes or until the pastry is golden brown.
TIP: Serve with green beans or sweetcorn and a generous dollop of creamy mashed potato.
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