Craving the ultimate comfort food experience? Look no further than this chicken and leek pie recipe, promising a symphony of buttery, savory flavors that will warm you from the inside out. Discover the secrets to creating this delectable masterpiece and achieving pie perfection.
Preparing the Filling
Let's get this pie filling started! First, I'm gonna melt half of the butter—that's 3 1/2 tablespoons—in a large pan over high heat. I'm gonna toss in my chicken thighs, seasoned with 1/4 teaspoon each of salt and pepper. Just cook 'em until they're not pink anymore but not fully cooked, then set aside.
Next, I'll cook the bacon for a minute; then, it's leek, celery, and garlic time—about 5 minutes should do. Now's where you deglaze with 1/3 cup of wine!
Then, reduce heat, stir in the rest of the butter and then flour. Now, slowly pour in the chicken stock, followed by mustard, thyme, bay leaves, salt, and pepper. Don't forget the cream! (Or milk… I won't judge.) This is comparable to the chicken pot pie filling but it is going to use leeks!
Last, return the chicken to the pan, let it simmer until thick—around 5 minutes. One hour of cooling time is what's next!
Assembling the Pie
Okay, now I'm going to tell you how to assemble this masterpiece! You'll need a 1.5-liter baking pan—or ramekins if you're going small.
First, lightly thaw your puff pastry. If you need to, join two sheets by using egg white as glue—pretty smart, huh? Now, cut out your lid, using the dish as a guide. It's like arts and crafts, but tastier!
Next, optional time: cut strips for extra puffy edges, if your dish has a rim. If not, skip this step, no biggie.
Now, fill the pie dish with that awesome cooled filling and smooth it. Making it with convenience in mind, consider using a ready-made pie crust for a quick assembly. Egg white those pastry strips on the rim—unless you skipped that, then ignore me! Cover with the pastry lid.
Finally, brush the lid with egg yolk because golden brown is the goal! Cut a small X in the middle, so the steam can escape. And voila, ready set, bake!
Baking Instructions
Now that you've assembled your pie, it's time to bake it until it's a deep, golden-brown masterpiece! I preheat my oven to 200°C/375°F (180°C fan). I use a 1.5-liter baking pan.
Got extra puff pastry? You can use strips of dough to line the rim of the dish if your dish is ready for this task. Brush the pastry surface with egg white. Then, cover the pie dish with your puff pastry lid.
Brush the lid with egg yolk—shiny and beautiful! Now, cut a small X in the middle. This lets the steam escape; otherwise, your pie might explode, and we don't want that!
Bake for around 45 minutes or until the crust is a glorious, deep-golden brown. Let it rest for 5 minutes before serving. Enjoy your yummy creation!
Short Recipe Version
Chicken and Leek Pie Recipe
Prep Time: 25 minutes
Cook Time: 45 minutes
Servings: 6
Ingredients:
- 1 tbsp olive oil
- 2 leeks, sliced
- 2 boneless, skinless chicken breasts, cubed
- 200g mushrooms, sliced
- 50g butter
- 50g plain flour
- 600ml chicken stock
- 150ml double cream
- 2 tbsp chopped parsley
- Salt and pepper to taste
- 375g ready-made puff pastry
Instructions:
- Heat olive oil in a large pan. Add leeks and cook until softened.
- Add chicken and mushrooms; cook until chicken is browned.
- Melt butter in a separate saucepan. Stir in flour and cook for 1 minute.
- Gradually add chicken stock, stirring constantly until thickened.
- Stir in cream, parsley, salt, and pepper. Add chicken and leek mixture.
- Pour filling into a pie dish.
- Top with puff pastry, crimp edges, and cut a slit in the top.
- Bake at 200°C/gas mark 6 for 25-30 minutes, or until golden brown.
- Let stand for 10 mins before cutting.
Nutrition Information (per serving – Estimated):
- Calories: 550
- Protein: 30g
- Fat: 35g
- Carbohydrates: 30g