The search for a hearty dinner that the whole family loves is over! This tender chicken pie with caramelised leek, crunchy pops of celery and a more-ish creamy sauce is a sure-fire winner.
CHICKEN & LEEK PIE
PREP + COOK TIME 50 MINS (+ STANDING & COOLING) SERVES 6
2 cups (500ml) chicken stock 750g chicken breast fillets 60g butter
1 large leek (500g), sliced thinly
2 stalks celery (300g), trimmed, chopped finely
2 tablespoons plain flour 2 teaspoons fresh thyme leaves, plus extra to serve
½ cup (125ml) milk
1 cup (250ml) pouring cream
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