CHICKEN & LEEK PIE
Chicken pie has always been a favourite of mine. From the cheap frozen ones I ate as a child to this: a creamy version with mushrooms and leeks, topped with puff pastry. I suppose that actually makes it a pot pie, the fact that it just has a pastry topping and no bottom. What's in a name though: it's still delicious.
Provided by macaw
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cut the chicken breasts into small pieces - I like mine about 1 to 2 inches square.
- Heat 2 tablespoons of the olive oil in a large pan until very hot. Brown the chicken pieces a few at a time, depending on the size of your pan. When they're all done, put them to one side.
- Add the rest of the oil to the pan. Add the onion and leek, cover and turn the heat down low. Cook like this for about 10 minutes until the onion and leek are nicely softened. Then add the flour, stir in well and cook until completely incorporated, which will take a couple of minutes or so.
- Add a cupful of the stock and stir. The sauce should immediately start to thicken. Add the rest of the stock, bit-by-bit, until you have about a third left.
- Add the chicken pieces back to the pan. Quarter the mushrooms and add them too. If the sauce seems a bit too thick, add a bit more stock. Add the thyme.
- Cook on a medium heat, uncovered, for about 10 minutes, and then pour in the cream. Cook for a further 10 minutes.
- If you are adding the potatoes, boil them separately and then chop into smallish pieces. Add to the sauce.
- Cook until the sauce has reduced to your preferred consistency. If it's too thick, add a bit more stock to thin it out. Season with salt and pepper to taste.
- Pour the sauce into a shallow ovenproof dish and top with the puff pastry. Cook at 200°C, Gas Mark 6 for 20-30 minutes, until the pastry is golden brown.
- Serve with veggie of your choice. Buttered carrots with parsley would go nicely, as would green beans.
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Aslam Fakir
[email protected]This chicken leek pie sounds like the perfect comfort food. I can't wait to try it!
Sumitra Rai
[email protected]I'm definitely going to try this chicken leek pie recipe. It looks delicious!
Jabrina Holmes
[email protected]This chicken leek pie is a great way to use up leftover chicken. It's also a great dish to make ahead of time.
Brajkishor Sah
[email protected]I love this chicken leek pie! It's so easy to make and it's always a hit with my family and friends.
Ty Jenkins
[email protected]This chicken leek pie is my go-to comfort food. It's so creamy and flavorful, and the crust is always perfect.
luvmaddyy
[email protected]I've made this chicken leek pie several times and it's always a hit! It's easy to make and always turns out delicious.
Tomica Kroukamp
[email protected]The chicken leek pie was a bit too salty for my taste, but overall it was a good recipe.
Nansana News
[email protected]This chicken leek pie was a bit bland for my taste. I think it could have used more seasoning.
Nguestop van
[email protected]I'm not a huge fan of chicken leek pie, but this recipe changed my mind! The filling was creamy and flavorful, and the crust was flaky and golden brown. I'll definitely be making this again.
Ascentraland
[email protected]This pie was absolutely delicious! The chicken and leeks were cooked perfectly, and the sauce was creamy and flavorful. The crust was also flaky and golden brown.
Maynul islam taj
[email protected]The chicken leek pie turned out great! I followed the recipe exactly and it was easy to make. The filling was creamy and flavorful, and the crust was flaky and golden brown.
Kosi Gift
[email protected]This chicken leek pie was a hit with my family! The creamy sauce, tender chicken, and savory leeks were a perfect combination. The crust was also flaky and golden brown.