Chicken and Leek pie is one of those things that just screams comfort food to me. Deliciously creamy on the inside with amazingly crunchy puff pastry on top, this pie is sure to appeal to just about everyone! This is a favourite of my husband’s and one of the only ways I can get him to touch leek! He especially loves it when I add the “swirls” as he calls them, on top.
Prep time 10mins, Cooking time 40mins, Serves 4-6
2 Skinless chicken breast fillets – diced into 2cm cubes
1 Large leek – chopped into rounds, about 1cm thick
2 tbs butter
1 tbs plain flour – to thicken
½ cup thickened cream
½ cup milk
2 sprigs of thyme
1 tsp Chicken stock powder
1 sheet short crust pastry (for the base, you will need enough to cover the base and sides of your baking dish)
2 sheets puff pastry (for the pie lid, and of course the swirls!)
Sea salt and cracked pepper to taste
- Pre heat oven to 180 degrees C. In a large frying pan over a medium/high heat add 1tbs butter and the chopped chicken to the pan and cook until golden. Set aside but keep warm.
- Add ½ tbs of the remaining butter and chopped leek to the pan and sauté until the leek is tender. Set aside with the chicken.**
- In the pan now add the remaining butter and flour, stirring until combined, then add the cream and milk, stirring gently.**
- Reduce to a low head and add to the cream mixture the chicken and leek, the thyme and chicken stock. Let simmer for a few minutes until the sauce is thick enough to your liking.
- Meanwhile, prepare your baking dish by lightly greasing and laying down a sheet of your short crust pastry and press into the sides and base of the dish lightly. When ready fill the dish with the chicken mixture. Lay a sheet of puff pastry as a lid to close the pie, pressing down around the edges of dish to seal. For extra points, go ahead and slice the remaining sheet of puff pastry into 1 cm strips. Roll these strips up to resemble the sliced leek and place on top of your pie lid.
- Brush the pie with egg wash and place into the oven and bake for 30-40minutes, or until pastry is cooked and golden brown.
**Added extra – If you would like to add some white wine into the dish you would do so at this stage, sautéing the leek until the alcohol has evaporated. Also, if you want to get extra fancy, why not try adding in a tablespoon of Dijon mustard.