There are days I crave a break from the kitchen! Who doesn't want a yummy home cooked meal without the preparation, dishes and cooking from time to time? So today I invested some quality time in my kitchen and cooked up a massive batch of Chicken, Leek and Green Pea Pie - freezing a heap of portions for nights when a quick, easy dinner is just what we need!
I'd like to share this yummy recipe with you, for times when you might like to cook in bulk to save money and time in your kitchen too.
CHICKEN, LEEK AND GREEN PEA PIE
Heat 40g of butter in a large saucepan or stockpot over medium heat until melted. Cook 2kg of diced chicken in batches, stirring for 3 to 5 minutes or until browned. Add 4 leeks (trimmed, halved, washed and chopped), 4 celery stalks chopped and 4 tsp fresh thyme leaves. Cook, stirring for 5 to 7 minutes or until celery has softened.
Stir in 1/2 cup of plain flour. Add 3 cups chicken stock, 1 1/2 cups pure cream and 800g desiree potatoes peeled and cubed. Bring to the boil. Reduce heat to medium low. Simmer for 10 - 12 minutes or until potato is tender. Stir in 1 cup frozen peas and 2 tsp mustard.
Put chicken mixture into foil cases. Cover with supplied lids. Freeze for up to 3 months.
Thaw chicken mixture in refridgerator overnight. Pre heat oven to 220C or 200C fan forced. Remove lid and top pie with frozen ready-rolled puff pastry, partially thawed. Brush with egg and bake for 30 minutes or until golden.
Do you have a recipe that works well cooked in bulk? We would love for you to share it with us.