Chicken and Leek Pie

For five people (quantities for ten are given below)

700g chicken or turkey cut in bite-size pieces, completely defrosted if frozen
2 large leeks, sliced in half lengthways, washed well, then sliced across into
half-moon shapes
2 celery sticks, sliced
1 tbsp fresh tarragon
or 1½ tsp dried tarragon
2 tbsp vegetable oil for frying
1 x 500g sheet of bought puff pastry (about 10 x 18cm), chilled
vegetable and potatoes, to serve
For the sauce
50g butter
3 tbsp flour
450ml milk
or a mixture of chicken stock and milk or single cream
salt and pepper

Method

1. Have ready 5 foil containers, each about 32 x 50cm x 30cm deep.
Heat the oven to 220C/425F/gas 7.
2. Meanwhile, heat the oil in a large frying pan and lightly brown the chicken in
small batches, setting each batch aside and keeping it warm.
3. Next gently cook the celery and leek slices in the same pan until they begin to
soften. Put the chicken back in the pan. Sprinkle over the tarragon and set the
mixture aside, keeping it warm.
4. To make the sauce, melt the butter in a saucepan over low heat, add the flour
and stir it in well. Add the milk (or the mixture of chicken stock and milk or
cream) in small amounts, stirring all the while until you have a smooth white
sauce. Season with salt and pepper.
5. Add the sauce to the chicken or turkey mixture and correct the seasoning.
Bring to the boil and simmer gently until the meat is cooked.
6. Cut the chilled pastry into five equal portions down its longest side so they
look rather like five fat fingers. Take the first one and roll it out so that it is
evenly thick and will just fit into one of the foil containers. Repeat with each
pastry ‘finger’.
7. Place them on a baking sheet and bake until well raised and nicely browned.
8. Meanwhile, spoon the chicken or turkey mixture into the foil containers. Place
a pastry lid on top of each mixture. Serve the ‘pies’ with separate containers
of vegetables and carrots.

Each serving provides:
Kcal 926
Protein 54g
Fat 49.6g (of which saturated fat 22.5g)
Carbohydrate 67.7g (of which sugars 7.2g)
Fibre (NSP) 3.6g.

Nutrition Points:

a) This dish is high in protein.
b) This dish contains a medium amount of saturated fat.

Serving Suggestions:

a) Try serving this meal with steamed and buttered greens or broccoli.

For ten people

1.4kg chicken or turkey cut in bite-size pieces, completely defrosted if frozen
4 large leeks (about 600g), sliced in half lengthways, washed well, then sliced
across into half-moon shapes
4 celery sticks, sliced
2 tbsp fresh tarragon
or 1 tbsp dried tarragon
4 tbsp vegetable oil for frying
2 x 500g sheets of puff pastry (each about 10 x 18cm), chilled
vegetables and potatoes, to serve
For the sauce
110g butter
6 tbsp (55g) flour
900ml milk
or a mixture of chicken stock and milk or single cream
salt and pepper

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