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Chicken and leek pie
Chicken and leek pie
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Prep Time:
35 minutes
Cook Time:
40 minutes
Total Time:
75 minutes
Creamy chicken and leek pie with flaky puff pastry. A comforting family favorite.
Ingredients:
  • 75g unsalted butter
  • 187.50 ml plain flour
  • 386.26 gm milk
  • 573.75 gm chicken stock
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp dried thyme
  • 18.20 gm extra virgin olive oil
  • 2 leeks, trimmed, sliced
  • 1 tsp dried thyme leaves
  • 2 celery stalks, chopped
  • 750g chicken thigh fillets, chopped
  • 250.00 ml frozen peas
  • 1 sheet frozen puff pastry, partially thawed
  • 1 egg yolk, lightly beaten
  • Salad leaves, to serve
Instructions:
  • In a large frying pan over medium-high heat, sauté garlic, leek, and thyme in hot oil for 2 minutes until leek just starts to soften. Stir in celery and cook for another 2 minutes.
  • Turn the heat up to high and add the chicken to the pan. Cook while stirring for 3 minutes or until the chicken is cooked through. Transfer the mixture to a heatproof bowl and let it cool for 20 minutes.
  • To make condensed chicken soup, start by melting butter in a large saucepan over medium heat. Add flour and stir until a paste forms, cooking for 1 minute. Gradually whisk in milk until a smooth and thick paste is achieved. Continue by whisking in stock, onion powder, garlic powder, thyme, and salt until smooth. Cook while whisking constantly for 6 to 8 minutes until the mixture thickens. Remove from heat and let it cool for 15 minutes before using.
  • Preheat the oven to 200C (180C fan-forced).
  • Combine peas, condensed chicken soup, and milk with the chicken, then season with salt and pepper. Mix thoroughly and transfer to a 3cm-deep, 20cm glass or ceramic pie dish. Cover with pastry, trim the edges, and brush the top with egg yolk. Bake for 25 minutes until the pastry is golden and puffed. Allow it to rest for 5 minutes before serving with salad leaves.

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