One Pan Chicken and Leek Pie by Myriadrecipes Instagram

Ingredients

• 3 garlic cloves, minced
• 1 leek, finely sliced
• 600 boneless and skinless chicken thighs, roughly chopped
• 1 tsp paprika
• 1 tsp oregano
• 1 tbsp plain flour
• 300 ml single cream
• 300 ml chicken stock
• 200 g frozen peas
• 1 sheet puff pastry, sliced into squares
• 1 egg, whisked for egg wash
• 1 tbsp vegetable oil
• 1 big pinch salt
• 1 grinding black pepper

Instructions

1. Place an oven-safe pan on medium heat and drizzle with 1 tbsp vegetable oil.
2. Add minced garlic and sliced leeks to the hot pan. Fry for a few minutes until the leeks have softened.
3. Add chopped chicken thighs, paprika, oregano, salt, and pepper. Stir and fry for 8 minutes.
4. Sprinkle in the flour, stir to combine, then pour in the single cream, chicken stock, and frozen peas. Stir and simmer for 5 minutes.
5. Preheat oven to 200°C (180°C fan).
6. Remove the pan from heat, arrange puff pastry squares on top of the chicken filling, and brush with egg wash.
7. Place the pan in the preheated oven for 25 minutes, or until the pastry is golden and bubbling.