Creamy leek, chicken and Comté cheese pie


Creamy leek, chicken and Comté cheese pie
Serves 4
  • 1 small chicken, roasted
  • 25g unsalted butter
  • 1 leek, sliced finely
  • 1 tbsp plain flour
  • 250ml whole milk
  • 140ml double cream
  • 2 tbsp tarragon leaves, chopped
  • 100g Comté cheese, grated
  • 500g pack of all butter puff pastry
  • 1 free-range egg, beaten
  1. Heat the oven to 220C/Gas 8. Tear the chicken flesh from the bone in large chunks and discard the skin and bones.
  2. Heat the butter in a large pan, add the leek and cook for 5 mins or so, until softened and lightly coloured.
  3. Stir in the flour and cook for 1 min and then gradually add the milk, stirring continuously.
  4. Add the cream and simmer until the sauce thickens, then stir in the chicken, tarragon and Comté.
  5. Roll out the pastry to the thickness of a £1 coin and cut 4 circles big enough to cover 4 small pie dishes (or for one big pie).
  6. Divide the mixture between the dish/es and brush the rim/s with beaten egg. Lift the pastry on to the pie(s), trimming off any excess. Press down and crimp the edges with a fork. Cut a couple of slits in the pastry to let the steam out and brush all over with the rest of
  7. the egg.
  8. Bake for 15-20 mins (30-40 mins if one big pie), until the pastry is crisp and golden brown.


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