Name: Chicken and leek pie
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 2 cups (500ml) chicken stock; 625g chicken breast fillets; 2 sheets frozen butter puff pastry, just thawed; 1 egg, beaten lightly; Cooking oil spray; 60g butter; 1 large leek, sliced thinly; 2 stalks celery, trimmed, chopped finely; 2 tablespoons flour; 2 teaspoons thyme leaves; ½ cup (125ml) milk; 1 cup (250ml) cream; 2 teaspoons wholegrain mustard; Salt and freshly ground black pepper, to season

Enjoy a comforting, savoury chicken and leek pie, perfect for cosy family dinners and special occasions. With a golden, flaky crust and creamy filling, this dish is sure to become a family favourite.

Ingredients

2 cups (500ml) chicken stock

625g chicken breast fillets

2 sheets frozen butter puff pastry, just thawed

1 egg, beaten lightly

Cooking oil spray

60g butter

1 large leek, sliced thinly

2 stalks celery, trimmed, chopped finely

2 tablespoons flour

2 teaspoons thyme leaves

½ cup (125ml) milk

1 cup (250ml) cream

2 teaspoons wholegrain mustard

Salt and freshly ground black pepper, to season

Method

Step 1

Bring stock to the boil in a medium saucepan. Add chicken and return to the boil. Reduce heat and simmer, covered, for 10 minutes or until chicken is cooked. Remove pan from heat. Stand chicken in poaching liquid for 10 minutes.

Step 2

Preheat a 5.3-litre air fryer to 180°C for 3 minutes.

Step 3

Stack pastry sheets on top of one another. Place a 15cm x 22cm, 1.5-litre (6-cup) rectangular dish over pastry stack. Cut around it to cut out a rectangle the same size, then cut four slits crossways in the centre of the pastry. (Alternatively, use another sized dish no larger than the pastry sheet, ensuring it will fit into the air fryer.)

Step 4

Brush pastry with egg. Taking care, pull out the air-fryer pan and basket. Spray basket with oil and place pastry in basket. Slide pan and basket back into appliance. At 180°C, set timer for 15 minutes. Cook until pastry is puffed and golden.

Step 5

Remove chicken from liquid and chop coarsely. Reserve 1 cup (250ml) of the poaching liquid (keep remaining liquid for another use or discard). Heat butter in a medium saucepan. Cook leek and celery, stirring, until leek softens. Add flour and thyme, then cook, stirring, for 1 minute. Gradually stir in reserved poaching liquid, milk and cream. Cook, stirring, until mixture boils and thickens. Stir in chopped chicken and mustard. Season.

Step 6

Spoon hot chicken mixture into dish. Carefully place cooked pastry on top. Serve pie scattered with extra thyme, if you like.

We love: Campbells Real Chicken Stock Liquid for an easy to use and mess-free stock.