Recipe: Chicken and leek pie
Try out these fantastic Dale Farm dishes that will brighten up even the dullest winter days.
What you'll need
50g Dromona Butter
1 baby leek, trimmed, washed and sliced
2 carrots, peeled and thickly sliced
2 x 200g skinless chicken breasts, chopped
2 tbsp plain flour
350ml Dale Farm Milk
1 chicken stock cube
½ of 500g pack of puff pastry
Salt and freshly ground black pepper to season
1 egg, beaten for glaze
Preheat the oven to 200°C/gas 6/400°F. Melt half of the butter in a saucepan and add the leek and carrots and cook for 7-10 minutes, until the vegetables have softened. Remove from the pan and place in a 900ml (one-and-a-half pint) pie dish. Add the chicken to the pan and cook over a high heat for three to four minutes, turning the meat occasionally until browned. Add the meat to the pie dish and mix with the vegetables.
Melt the remaining butter in the pan. Add the flour and stir for a minute, then gradually add the milk, allowing the mixture to come to the boil between each addition and beating well. Add the stock cube and seasoning and stir until dissolved. Pour the sauce over the chicken and vegetables. Leave the filling to cool for 15-20 minutes.
Roll out the pastry on a lightly-floured surface, until slightly larger than the pie dish. Cut thin strips off the edges, dampen the dish rim with water and stick on the strips. Dampen the pastry around the rim and place the main piece of pastry on top. Trim off excess and seal around the edges with a fork. Brush egg glaze over the pastry and make a couple of holes in the centre.
Place the dish on a baking tray and bake for 25-30 minutes, or until the pastry is golden. Serve immediately.