We love, love, love Jamie Oliver’s Turkey and Leek Pie recipe and most often make it with Chicken instead.
It is easy, quick and incredibly tasty.
If you like a good hearty pie, then this is for you and since this june’s weather is a little unseasonal, it’s not out of place for supper with these low evening temperatures.
Don’t cheat with the ingredients as it makes all the difference.
We use our own stock because of the flavour and what it does for the gravy but a good quality stock would suffice.
Where we do cheat is we use frozen ready made flaky pastry. I think that is allowed in order to make it as easy as possible. And quite honestly, I am RUBBISH at making pastry. You don’t have to do any trimming around the pie dish either because the pastry gets tucked in around the edges to tidy it up and nothing is wasted.
I love it made in these old enamel tins just like my gran used to make her pies (that or an old plate that became unrecognisable from the crazing that the heat of the oven did to it).
The best time of the week to do this recipe is a Monday or Tuesday night when you have the left overs from a chicken sunday roast. You have the chicken bones for the stock and you have the left over chicken meat to add to the leeks. To be honest, we’ve bought a chicken specifically to make this pie and used the breast for something else.
Combine that with some tasty roasties and a glass of crisp sauvignon blanc and you have all you need.