We still had a handful of leftover chicken to use up… we throw NOTHING away food-wise!
Today I decided to send it out in style, by transforming it into a chicken and leek pie… so simple, but so delicious.
First up, I heated a little oil and butter in a pan and tossed in two cloves of finely chopped garlic. I added a couple of sliced leeks and a good glug of white wine. After the wine had cooked off, I added a good glug of cream and the leftover chicken. We also had a handful of leftover onions and roasted purple sprouting broccoli from the weekend, so that all went in too. Once warm, I spooned the mixture into a pyrex dish, rolled out some puff pastry and made a lid. This I brushed with beaten egg so it will go lovely and brown.
I then cooked for about 35 minutes at 180 – just until the lid had puffed up and was brown.