About this recipe:A simple, yet delicious chicken pie. Chicken is simmered with leeks, cream of celery soup and white wine, then baked under a sheet of shortcrust pastry. Perfect for cold winter nights.
4 whole skinless, boneless chicken breasts
2 leeks, chopped
1 (295g) tin cream of celery condensed soup
250ml white wine
1 tablespoon cornflour
1 sheet shortcrust pastry
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
In a medium size frying pan, brown the chicken pieces over medium high heat. Add the chopped leeks. Once the leeks are soft, add the soup and wine and sprinkle the cornflour over the top. Mix in. Simmer for about 20 minutes or until the mixture starts to really thicken.
Preheat oven to 180 C / Gas 4.
Pour the mixture into a 2 litre baking dish and cover with the shortcrust pastry. Use a fork to make 'breathing' holes in the pastry. Bake in the preheated oven for about 30 minutes or until the pastry is brown. Let cool and serve.