I have made many chicken and leek pies, but this would have to be one of the best. With only minor changes to the original recipe from Kidspot, I poached the chicken in stock first, and gained the added benefit of some yummy chicken stock from my vegetable stock. Use any kind of pastry, or potato for a gluten-free version. I used a gluten-free pastry mix from Miss Roben’s, which unfortunately is no longer in production, which was perfectly flakey and buttery for this pie.
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