Cheesy Leek & Chicken Pie
Ingredients
- 2 tbsp. butter ,or oil
- 4-5 young leeks halved
- 50 g streaky bacon chopped
- 2 garlic cloves chopped
- 250 g cooked chicken chopped
- 2 tbsp flour or cornflour
- 700 ml milk
- 50 g mature cheddar grated
- 50 g parmesan grated
- 100 g Meadowfield soft goat cheese
- Salt and pepper
Instructions
- Preheat the oven to 200˚C.
- In a saucepan, over medium heat, melt the butter or oil and add the bacon and leek. Cook for 2 minutes until just translucent. Remove the leeks in a dish until required.
- Add the garlic cloves and chicken to the pan and cook for a further minute or two to warm up the chicken pieces. Season with salt and pepper.
- Then, sprinkle the chicken pieces with some flour and stir to coat the pieces with the flour. Cook for a minute then slowly mix in the milk while simmering until a light and coating consistency is achieved. Remove from the heat and pour the mixture in a ceramic dish with the leeks sitting on top. Sprinkle with the cheddar, parmesan and goat cheese and place in the oven. Bake for 10-15 minutes until bubbling and coloured.
- Serve immediately and enjoy while hot!
