Chicken & leek pot pies

Treat your­selves to these…

Easy Cook - - NEWS -

In a large pan, melt 25g but­ter and cook 3 washed and sliced

leeks, cov­ered, for 10 mins un­til re­ally soft. Re­move from the heat and stir through a 350g tub of cheese sauce, ½ bunch of snipped chives, 200g chopped,

left­over chicken, 3 tbsp milk and 1 tbsp Di­jon mus­tard. Mix

and spoon into ramekins. Un-roll

a 320g ready-rolled short­crust

pas­try > } Ì Þ y ÕÀi` sur­face. Use a saucer to cut cir­cles for the pie tops. Place on top, ÌÀ Ì wÌ] VÀ « Ì i i`}ià > ` brush with egg. Heat oven to 190C/170C fan/gas 5. Cook for 45 mins un­til golden. Makes 4.

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