Chicken, Leek and Asparagus Pie

Tell me it’s Autumn without telling me it’s Autumn! Filled with chicken, leek and asparagus with a puff pastry lid and hint of thyme for extra delight, this pie is divine.

I make only with a puff pastry lid to keep it lower in calories not that it should be a factor when making a pie but I can’t help a habit of a lifetime.

I serve with lots of fresh veg and smother in delicious gravy. Feel free to add a pastry bottom and buttered new potatoes for a bit of extra Autumn comfort.

Ingredients

2 chicken breasts or 500g left over chicken

1 pack of ready roll puff pastry

200ml chicken stock

100ml double cream

Half teaspoon of dried thyme

Salt and cracked black pepper to season

5 asparagus spears – chopped into four

2 leeks – sliced into discs

Beaten egg to glaze

Dusting of flour to roll pastry

Method

Pre heat oven to 200c / 180c

Add your hot stock to a large saucepan with your chopped chicken, chopped leek and chopped asparagus. Simmer until the chicken pieces are cooked through ( approximately 15 minutes). You can add your chicken in after 10 mins if you are using left over roast chicken.

Allow to cool and swirl in your double cream and thyme. Season according to your liking.

Meanwhile, roll out your puff pastry on a floury surface.

Add the filling to your pie dish and allow to cool, then place the pastry on top and crimp around the edges.

Brush with beaten egg and bake in the centre of your hot oven for 20 minutes. When the pie looks golden, remove and serve with delicious gravy and vegetables of choice.