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10 years on and I'm still enjoying modelling. With four adorable children 5 and under to feed - not forgetting a very hungry husband as well - making quick healthy tasty food means I can balance my work and home life....that's the plan anyway!! I'm happy to share my tried and tested favourite recipes with other parents. I hope you enjoy them as much as we do..... Love Gemma xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

Thursday, 21 October 2010

Chicken and Leek Yummy Pie

A little insight into today...............the girls money boxes had started to feel quite full so I thought it would be nice to open them a Bank account I also naively thought it would be a fun outing. Well, it took over an hour to even open the bank account and both girls spent most of the time under the bank clerks desk, Merina kept trying to take off the clerks shoes and tickle her feet!!! It got worse when we returned to the front of the bank to pay in the bag full of coins which I then had to count and put into money bags at which the girls took full opportunity and started climbing the leaflet stand a huge crash and a 1000 leaflets everywhere later we finally paid in the £34.........hindsight is a wonderful thing!

This is a great dish and has a smugness factor once made! I always make it with left over chicken from a roast but you can make it using chicken legs/thighs. Your whole family will love this dish its tastes like the best home made pie ever!
  • 2 tbsp oil
  • 2 leeks
  • 3 carrots
  • 1 kg chicken leg/thighs skinned and boned or I use left over chicken (1kg or there abouts a bit less or more will not make a difference)
  • Pinch of thyme
  • 2 tbsp flour
  • 3/4 pint milk
  • 1 x 500g ready made puff pastry
  • 1 egg - to glaze


  1. Chop the leeks and carrots into 1 cm lengths.
  2. In a large saucepan cook on a medium heat the leeks, carrots and chicken in the oil for about 15 minutes until vegetables start to soften.
  3. Add the flour and mix well for about a minute and then pour over the milk and thyme and mix well, leave to simmer until sauce had thickened about 10/15 minutes if using cooked chicken 25/30 minutes if using raw chicken until tender, stirring to make sure it doesn't catch on the bottom.
  4. Pour chicken stew into large pie dish and cover the pie with the puff pastry and fold the edges into a pretty pattern, use the back of a knife to score the top the pie and a fork to seal the pie round the top.
  5. Whisk the egg and brush over the pie top this will give it a nice shiny glaze when cooked.
  6. Cook for 25 minutes at 180 c until pastry is golden brown. Serve with mashed potatoes or your favourite vegetables. Yum!

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