Chicken & Leek Pie in a Cobb
Chicken and Leek are a classic combo, especially in winter. Served in a warm and toasted cobb loaf, we're sure that this dish will go down a treat.
Time: 40 mins
Servings: 4-6
Difficulty: Medium
Ingredients
2 tbsp oil
2 medium leeks (finely sliced)
2 cloves garlic (diced)
500g chicken (cubed)
1/3 cup plain flour
1¼ cups thickened cream
1 cup water
2 tsp chicken stock powder
Salt and pepper to taste
Instructions
Carefully cut about 3 cm off the top of the cobb bread, and then hollow out the inside. Create a rough bread ball with the bread that has been hollowed. Save for later.
Heat oil in a pan, add the leeks and cook over medium heat, stirring for 5 minutes, until leeks are softened. Add the garlic and stir for 1 minute. Then add the cubed chicken, and cook for 5 minutes until lightly browned.
Sprinkle the flour over the chicken, then add the cream, stock and the water. Stir over a low heat until the mixture boils and thickens.
Place the cobb loaf onto a baking tray, next to the top of the cobb, and the ball of bread from the inside of the loaf.
Spoon leek mixture into the hollowed out cobb.
Bake for the cobb for 10 minutes, or until golden brown.
Serve hot. Tear the bread ball into bite-sized pieces to dip into the soup. You can also use the lid to dip!
Related Products
Our White Cobb loaf is the perfect entertaining loaf. Slice up and share or cut the top off and fill the inside of the loaf with delicious dips, the Cobb loaf is always a people pleaser at any BBQ or event.