Creamy Chicken & Leek Squeeze Pie
Flaky pastry on top, creamy squeezy goodness underneath. This Chicken & Leek Squeeze Pie is everything you want from comfort food. Soft leeks, tender chicken, and a generous squeeze of Primula Cheese & Chives for that rich, velvety filling. Easy to make, impossible to resist, and guaranteed to earn a few “seconds, please.”
- Serves 4
What You Need
- 1 tbsp butter
- 1 tbsp oil
- 2 leeks, washed and sliced
- 2 chicken breasts, diced
- 200 ml chicken stock
- 3–4 tbsp Primula Cheese & Chive (or a big squeeze)
- 1 tsp Dijon mustard (optional)
- 1 sheet ready-rolled puff pastry
- 1 egg, beaten (for glaze)
- Salt & pepper
How You Do It
Heat the oil in a pan, add the leeks, and cook gently for about 5 minutes until softened. Stir in the butter and let it melt.
Add the chicken pieces and cook until sealed all over.
Pour in the stock and simmer for 5 minutes. Then squeeze in the Primula Cheese & Chive (and mustard if you fancy) and stir to make it deliciously creamy. Season to taste.
Spoon the mixture into a pie dish, cover with puff pastry, trim the edges, and brush with beaten egg.
Bake at 200 °C (180 °C fan) for 20–25 minutes, until puffed and golden.
Serve hot with a side of green veg, or just another squeeze of Primula on the plate.
