Monday Meals: Here is what to make for tea tonight

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Step away from that sad readymade meal and get ready to eat a delicious homemade meal for less than a quid per person. That’s right, a healthy and filling dinner for less than the price of a coffee. This week we’re making a Chicken and Leek Pie, check out the recipe below!







£1 Chicken and Leek Pie (serves 4)
You’ll need:
– 8 chicken thighs
– 2 leeks
– 2 white onions
– 2 Chicken stock cubes
– Puff pastry
– 2 tablespoons of flour



Cost breakdown:

– 8 chicken thighs……….£1.99 (Lidl)
– 2 leeks……………….£0.75 (2 leeks/£0.75 Tesco)
– 2 onions………………£0.18 (1kg/£0.70 Sainsbury’s)
– 2 chicken stock cubes…..£0.37 (8 cubes/£1.50 Sainsbury’s)
– 250g puff pastry……….£0.63 (500g/£1.25 Tesco)
– 200g flour…………….£0.07 (1kg/£0.37 Sainsbury’s)
                         Total:   £3.99

What to do:

Pre-heat the oven to 180˚c.

Chop the leeks and onions and lay them in an oven proof dish. Season the chicken thighs well with salt pepper and olive oil, then place them on top of the leeks and cook for 40 minutes (or until the chicken is golden brown).

Once cooked, allow the chicken to cool slightly and then flake the meat off the bone. Mix the chicken with the leeks and onions and throw all the bones away. Next add 2 tablespoons of flour and stir it in. Then dissolve 2 stock cubes in 300ml of water and stir this into the chicken and leek mixture too. Depending on how wet or dry the the pie filing becomes, you may want to top up with more water or add less stock, you are aiming for 50% of the filling to be submerged.

Roll out enough puff pastry to cover the dish and lay it on top. The pastry is easiest to roll when cold, or if you are not comfortable rolling pastry, then you can always by pre-rolled sheets. Tuck the edges is nicely and bake in the oven for around 30 minutes or until the pie is a lovely golden brown colour.

Recipe credit goes to Chef Miguel Barclay, founder of One Pound Meals. See more recipes on or follow him on Instagram.

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