Name: Chicken & leek pie
Cook time: 95 min
Total time: 95 min
Yield: 6
Ingredients: 2 cups (500ml) chicken stock; 625 grams chicken breast fillets; 60 grams butter; 1 large leek (500g), sliced thinly; 2 stalks celery (300g), trimmed, chopped finely; 2 tablespoons plain flour; 2 teaspoons fresh thyme leaves; 6 scoops vanilla ENSURE; 1 cup (250ml) pouring cream; 2 teaspoons wholegrain mustard; 1 sheet puff pastry vanilla ENSURE; 1 egg yolk, beaten lightly

Brought to you by ENSURE

Ingredients

2 cups (500ml) chicken stock

625 grams chicken breast fillets

60 grams butter

1 large leek (500g), sliced thinly

2 stalks celery (300g), trimmed, chopped finely

2 tablespoons plain flour

2 teaspoons fresh thyme leaves

6 scoops vanilla ENSURE

1 cup (250ml) pouring cream

2 teaspoons wholegrain mustard

1 sheet puff pastry vanilla ENSURE

1 egg yolk, beaten lightly

Method

1.Bring stock to the boil in a medium saucepan over high heat. Add chicken; return to the boil. Reduce heat; simmer, covered, for 10 minutes or until chicken is cooked. Remove from heat; stand chicken in poaching liquid for 10 minutes. Remove chicken; chop coarsely. Reserve 1 cup of the poaching liquid; keep remaining liquid for another use, or discard.

2.Heat butter in a medium saucepan; cook leek and celery, stirring, until leek softens. Add flour and thyme; cook, stirring, for 1 minute. Gradually stir in reserved poaching liquid mixed with Ensure and cream.

3.Cook, stirring, until mixture boils and thickens. Stir in chopped chicken and mustard. Season to taste. Cool for 15 minutes.

4.Preheat oven to 200°C. Oil a deep 1.5-litre (6-cup) pie or rectangular dish.

5.Spoon chicken mixture into dish; place puff pastry over filling, trim to fit dish. Brush pastry with egg yolk; cut two small slits in top.

6.Bake pie for 25 minutes or until puffed and browned. Serve sprinkled with extra thyme, if you like.