Saturday, June 15, 2019

Chicken & Leek Pie



A delicious and warming dinner for a cold night. I serve it with mash and vegetables and everyone loves it.

Chicken & Leek Pie
Serves 6

  • 800g chicken breast cut into small cubes
  • 1 1/2 sheets ready rolled shortcrust pastry
  • 1 sheet puff pastry
  • 2 leeks, white part and pale green part sliced
  • 3 garlic cloves crushed
  • 1/2 cup milk
  • 1/4 cup water
  • 2 tablespoons plain flour
  • 3 teaspoons thyme leaves (dried or fresh)
  • 1/2 teaspoon chicken stock powder
  • Pepper for seasoning
  • Olive oil
  • 25g butter

1. Preheat oven to 200°c (180°c fanforced). Place the shortcrust pastry sheets into a greased pie dish, cut to size and pinch the edges all the way around. Blind bake in oven for 15 minutes. Put aside.
2. In a frying pan heat a small amount of olive oil over a medium high heat and brown chicken all over. Put aside on a plate. In the same pan add butter, leeks, garlic and thyme. Cook for 5 minutes or until leeks start to soften. Sprinkle in flour and fry for a further 2 minutes before stirring in water, milk and chicken stock powder. Season with pepper. Add chicken to leek mixture and stir to combine. Take off of heat.
3. Allow chicken mixture to cool slightly before adding to pie crust. Place puff pastry sheet on top and flatten all the way around with a fork. Cut an x into the top of the pie. Bake for 25-30 minutes or until pastry is golden. Allow to sit for 10 minutes before serving.

Xo Bec

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