Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 2 tablespoons olive oil

  3. 2 leeks, trimmed, halved, washed, sliced

  4. 400g coliban potatoes, peeled, diced into 1cm cubes

  5. 1/4 cup plain flour

  6. 1 1/2 cups chicken stock

  7. 1 small barbecued chicken, skin and bones removed, meat shredded (see note)

  8. 1 cup grated tasty cheese

  9. 1 sheet frozen ready-rolled puff pastry, partially thawed

Instructions Jump to Ingredients ↑

  1. Preheat oven to 220°C. Heat oil in a large saucepan over medium heat. Add leek and potatoes. Cook, stirring, for 3 minutes or until leeks are tender but not coloured.

  2. Sprinkle over the flour. Cook, stirring, for 1 minute. Remove from heat and gradually add stock, stirring. Return to medium heat. Cook for 3 to 5 minutes or until mixture comes to the boil. Add chicken and cheese. Season with salt and cracked black pepper.

  3. Spoon chicken mixture into a 5-cup capacity, 26cm (top) ceramic pie dish. Place pastry over filling. Press edges to seal. Trim excess pastry. Cut a small cross in the centre. Bake for 15 to 20 minutes or until pastry is puffed and golden. Stand pie in dish for 5 minutes. Serve.


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