Instructions. Preheat your oven to 190°C/170°C (fan)/375°F/Gas 5. Heat 1 tablespoon Olive oil in a large pan and then add 300 g Chicken breast. Cook for 3 minutes. Add 2 Leek and 2 Garlic clove and cook for a further 5 minutes, stirring regularly. Whilst the chicken and leek is cooking, make 4 portion Mashed potato.. 1. Put the stock, chicken, onions, garlic, carrots, beans and mushrooms in a non-stick saucepan over a high heat, bring to the boil, then reduce the heat and simmer for 15-20 minutes, stirring often, until the onions have softened and the chicken is cooked. 2. Add the gravy granules and tomato purée and stir well.
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Storing Instructions. To store the Chicken and Leek Pie, let it cool completely, then cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator for up to 3 days.If you want to freeze it, wrap the cooled pie securely with an additional layer of foil and it can be stored in the freezer for up to 3 months.To reheat, thaw overnight in the fridge if frozen, then bake in.. Mix the cornflour with a little water, then stir this into the mix until it's thickened. Remove from the heat and allow to cool for a minute or two. Pre heat the oven to 180°C. Stir the quark into the pie mix. Check the seasoning and add some sea salt and freshly ground black pepper if necessary.
