Chicken and Leek Pie

I had all these amazing intentions when I finished work last August, I was going to get the house clean, finish the decorating and cook homemade meals all the time. I am not so sure any of these happened? As anyone who owns a blog knows it seems to eat up your days, and nights and any other time you let it! So since August I have mostly been child-minding the broken other half, taking the boy to his clubs, meeting up with friends, and the odd bit of baking.

So I have now decided that cooking needs to be a bigger part of what I do, and it starts here. Ok I think it might fall by the wayside from time to time, but as a novice cook, I am determined to open up my cooking talent to more than just opening a jar!

My inspiration for this change of heart came in the most unusual form. I have enjoyed baking the odd cake, which came out of a packet. Now I make time to do it properly, so when I won a Leiths Cookbook, I thought great a Christmas gift for a family member. Little did I know that this huge cookbook would have everything I would need to change my family meals. It started with Chilli, ok something all of you may cook regually. Something I am ashamed to say I have NEVER! made. The boy was supportive with “Urghh whats that!” so I let him choose rice or jacket, he chose rice, and followed the clean plate by please can I have seconds!! So inspired by what I have to admit was a meal I also enjoyed, I followed with Chicken and Leek Pie. This one is not in the Bible, so internet to the rescue.

Chicken & Leek Pie

2 chicken breasts, 1 Leek, 1 carrot, 225ml chicken stock, 85g cream cheese (I used crème fresh) pinch tarragon, 1/2 teaspoon mustard, Pastry. (I used shop bought puff pastry)

Fry the chicken till browned and set aside. Fry the sliced leek in a little butter and a splash of water till soft (7mins) add the diced carrot cook for 3 more minutes. Add the stock and boil till it has reduced by half add teaspoon of mustard, tarragon and cheese and stir in. Transfer mixture to a pie dish. Top with your pastry and bake in a 180c oven for 30/35 mins. Serve with your choice of fresh veg, I went for roast tattys, and beans.

You have to understand, I have never been taught to cook, I wouldn’t have a clue how to make a stock or a sauce, (I used a stock cube) so this is all a little new to me. Being able to produce something that not only was edible but actually tasty was a complete shock to me.

I plan to continue my journey with small steps, and set aside one day when I am not rushing about to cook a meal from scratch. Tonight the Chicken pie is back on the menu, so pictures will follow!

I cooked the pastry lid separate this time so no soggy pastry, and was very pleased with the results as another tasty family meal.



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