A little taste of home…

When I was a kid my mum worked at the local Safeways grocery store and she was in charge of the staff canteen. As well as running our home on a tight budget, mum also had to feed the store staff with a few quid and whatever product was going out of date. One of mums go-to recipes, which she often made at home too, was a classic chicken and leek pie. This is one of my favourites and a little taste of home.

Mum’s Chicken & Leek Pie

Ingredients

• 500g Chicken Thighs cut into small cubes
• 2 Large Leeks thinly sliced
• 4 Carrots chopped into small dices
• 1 Tbls corn powder
• 1 Cup Frozen Peas
• 1 Can Campbells Condensed Mushroom Soup
• Chicken Stock cube
• 2 Tbls Dried Italian herbs
• Salt & Pepper
• 1 Block of Frozen Flakey Pastry
• A bit of milk for glaze

Directions

1. First things first, thaw that pastry!
2. Preheat the oven to 190c
3. Heat the butter in a pan and sauté the leeks for 4-5 minutes until soft.
4. Add the cornflour to the leeks.
5. Add the carrots to the leek mixture and cook for a few minutes
6. Throw the chicken into the pan with the leek/carrots and cook until slightly browned.
7. Pour the mushroom soup into the pie filling and stir well.
8. Using the soup can, make 1/2 cup of chicken stock, pour into the pie mix
9. Add the frozen peas, herbs and salt/pepper to pie mix
10. Whilst the pie mix is bubbling away, roll out the pastry. Don’t worry about the thickness, just make sure it’s big enough to fit over your pie dish.
11. Pour the pie mix into the pie dish and put the pastry over the top.
12. Lightly score the pastry, add three holes in the middle (to let steam escape) and brush the pastry with milk…for that lovely brown finish.
13. Cook in the oven for 45mins or until the pastry is golden brown.
14. Enjoy 🙂