Chicken and leek pie
Delicious Chicken and Leek Pie filled with tender chicken, sweet leeks, and a creamy sauce under a golden puff pastry.
Equipment
- large pan
- Baking dish
- knife
- cutting board
- mixing bowl
Ingredients
- 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 low sodium
- 1 cup thickened cream or any full-fat cream, or sub milk for lower fat
- ½ teaspoon cooking salt kosher salt
- ¼ teaspoon black pepper
- 2 20cm frozen butter puff pastry sheets or single sheet large enough to cover baking dish, 360g / 12 oz
Instructions
- Sear surface of chicken in half butter, remove. Cook bacon 1 minute, then leek, celery and garlic 5 minutes. Deglaze with wine, melt remaining butter, then cook flour 1 minute. Add stock, then remaining filling ingredients. Add chicken, thicken sauce (~5 minutes).
- Cool filling 1 hour, assemble pie with double layer puff on rim, brush lid with yolk, bake 45 minutes at 200°C/375°F (180°C fan).
Nutrition
Serving: 1servingCalories: 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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