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Chicken and leek pies
Chicken and leek pies
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Experience the comforting bliss of a chicken and leek pie with tender chicken pieces and sweet leeks enveloped in a creamy sauce, all embraced by buttery pastry. Perfect for any occasion, whether an easy weeknight dinner or an elegant dinner party. Get the recipe in just three simple steps below and explore variations like mash topping or a tray bake option. Enjoy the ultimate comfort food with endless possibilities!
Ingredients:
  • 800g Chicken Thigh Skinless Fillets, cut into 2cm pieces
  • 20g butter
  • 2 leeks, thinly sliced
  • 125ml white wine
  • 40.00 ml plain flour
  • 250ml chicken stock
  • 2 spring onions, thinly sliced
  • 37.60 gm sour cream
  • 2 sheets frozen puff pastry, just thawed
  • 1 Free Range Egg, lightly whisked
  • Mixed salad leaves, to serve
Instructions:
  • Preheat oven to 200C. Heat oil in a hot frying pan. Season chicken and sear in batches for 5 minutes until golden brown. Transfer to a plate.
  • In the same pan, melt the butter. Sauté the leek for 3 minutes or until tender. Add chicken back to the pan along with the wine. Let it simmer uncovered for about 7 minutes or until the wine has almost evaporated. Sprinkle flour over the mixture. Cook and stir for 1 minute. Mix in mustard, stock, and spring onion. Bring to a simmer. Simmer partially covered for 5 minutes or until thickened. Gently fold in the sour cream. Season to taste, then let it sit for 15 minutes to cool.
  • Spoon the chicken mixture evenly into four 1 1/2-cup (375ml) ramekins. Cut out four pastry discs to place on top of the ramekins. Seal the edges by pressing them down. Brush the pastry with egg, then bake for 20 minutes until golden and puffed. Serve with mixed salad leaves.

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