Chicken and leek pie
This Chicken and leek pie is a delicious, hearty dish filled with tender chicken, leeks, and a creamy sauce, all encased in flaky puff pastry.
Equipment
- Large Pan
- Baking dish
- mixing bowl
Ingredients
Filling
- 50 g unsalted butter divided
- 750 g chicken thighs skinless, boneless, cut into 1.8 cm / ¾″ bite size pieces
- ¼ teaspoon black pepper
- ¼ teaspoon cooking salt kosher salt
- 80 g streaky bacon chopped into 1cm / 0.4″ squares
- 2 leeks
- 2 celery stems sliced 4 mm / 0.2″ thick
- 2 garlic cloves finely minced
- ⅓ cup chardonnay or other dry white wine
- ¼ cup flour plain / all-purpose
- 1 tablespoon dijon mustard
- 2 sprigs thyme or ½ teaspoon dried thyme
- 2 bay leaves preferably fresh, else dried
- 1 cup chicken stock / broth low sodium
- 1 cup thickened / heavy cream or any full-fat cream, or sub milk for lower fat
- ½ teaspoon cooking salt kosher salt
- ¼ teaspoon black pepper
- 2 sheets frozen butter puff pastry 20cm / 8" or single sheet large enough to cover baking dish
Instructions
Filling Preparation
- Melt half the butter in a large pan over high heat. Add the chicken, salt, and pepper. Cook until the surface changes from pink to white, then remove into a bowl using a slotted spoon.
- In the same pan, cook the bacon for 1 minute. Add the leek, celery, and garlic. Cook for 5 minutes until the celery is softened.
- Add the wine and simmer rapidly on high heat, stirring, until it is mostly evaporated.
- Lower the heat to medium. Add the remaining butter. Once it melts, sprinkle the flour across the surface and stir for 1 minute.
- Slowly pour the stock in while stirring until the mixture thickens into a thick sauce. Then add the mustard, cream, thyme, bay leaves, salt, and pepper. Stir to combine, then add the chicken.
- Increase the heat, stir to combine. Once it simmers, reduce the heat and simmer for 5 minutes, stirring regularly.
- Remove from the stove and cool for 1 hour.
Assembling and Baking
- Preheat the oven to 200°C/375°F.
- Semi-thaw the puff pastry. Brush the edge of one sheet with egg white, then overlap with the other sheet to connect them.
- Cut out the pie lid using the dish as a cutting guide.
- Fill the pie dish with the cooled filling and smooth the surface.
- Brush the pastry strips on the rim with egg white, then cover with the puff pastry lid.
- Brush the lid with egg yolk and cut a small X in the middle.
- Bake for 45 minutes or until golden brown. Rest for 5 minutes then serve!
Notes
Chicken thighs are preferred for their juiciness. Substitute ingredients as noted for preference.
Nutrition
Serving: 1sliceCalories: 662kcalCarbohydrates: 29gProtein: 35gFat: 47gSaturated Fat: 26gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.4gCholesterol: 248mgSodium: 888mgPotassium: 575mgFiber: 1gSugar: 4gVitamin A: 1726IUVitamin C: 6mgCalcium: 95mgIron: 4mg
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