This creamy chicken, butternut squash and leek pie is rich and full of flavour. Serve with some seasonal vegetables or a crisp salad.
20 people made this
1/2 butternut squash, peeled and diced
2 white onions, finely chopped
1 stick celery, sliced
55g bacon, chopped
2 leeks, sliced
600g cooked chicken breast, chopped
250ml double cream
salt and pepper, to taste
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
1 packet puff pastry
1 egg, beaten
Method Prep:20min › Cook:45min › Ready in:1hr5min
Preheat the oven to 180 C / Gas 4.
Steam the butternut squash over a saucepan of boiling water for 10 minutes until tender. Remove from the heat and set aside.
In a frying pan over a medium heat, melt the butter and add the onions and celery. Cook and stir until soft. Add the chopped bacon and cook until evenly browned. Add the leeks, chicken breast and butternut squash and toss to coat in the butter. Stir in the cream, seasoning and herbs and simmer gently for 5 to 6 minutes. Transfer to a baking dish. Roll the pastry out to a size that fits the dish then cover the pie. Brush with the egg.
Bake in the preheated oven for 20 to 30 minutes until the puff pastry is risen and golden and the pie is bubbling. Remove from the oven and serve.