Chicken and leek pie
A creamy chicken and leek filling sits beneath a crisp puff-pastry lid.
- Prep
- 20 min
- Cook
- 55 min
- Serves
- 4
- Level
- Medium
Gather
Ingredients
- 500 gboneless chicken thigh fillets, cut into 2 cm pieces
- 300 gleeks, trimmed, washed and sliced
- 30 gbutter
- 30 gplain flour
- 300 mlchicken stock
- 100 mldouble cream
- 1 tspDijon mustard
- 320 gready-rolled puff pastry
- 1egg, beaten
- ½ tspdried thyme
- ¼ tspsalt
- ¼ tspblack pepper
Make
Method
- 1.
Melt the butter in a large saucepan and soften the leeks over a medium-low heat for 7 minutes.
7 minutes - 2.
Add the chicken and cook for 5 minutes, stirring, then stir in the flour and cook for 1 minute.
6 minutes - 3.
Gradually stir in the stock, then add the cream, mustard, thyme, salt and pepper; simmer gently for 12 minutes until the chicken is cooked through.
12 minutes - 4.
Spoon into a pie dish about 24 cm wide and leave to cool for 15 minutes; heat the oven to 200°C (180°C fan).
15 minutes - 5.
Brush the dish rim with egg, lay the pastry over the filling and press onto the rim; trim the excess and cut a steam slit in the centre.
5 minutes - 6.
Brush with egg and bake for 30 minutes until the lid is risen and golden and the filling is piping hot.
30 minutes