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Chicken and leek pies
Chicken and leek pies
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Prep Time:
60 minutes
Cook Time:
140 minutes
Total Time:
200 minutes
Flavorful leek filling tucked inside delicious chicken pies, perfect for picnics.
Ingredients:
  • 2 1.5kg chickens, rinsed
  • 2 carrots, unpeeled, chopped
  • 1 brown onion, unpeeled, quartered
  • 1 5g pkt bouquet garni (MasterFoods brand)
  • 6 celery sticks, thinly sliced
  • 2L (8 cups) water, approximately
  • 720g (about 4) desiree potatoes, peeled, cut into 2cm pieces
  • 150g butter
  • 3 large leeks, trimmed, halved lengthways, washed, thinly sliced
  • 115g (3/4 cup) plain flour
  • 250ml (1 cup) milk
  • Salt & ground black pepper, to taste
  • 8 sheets (25 x 25cm) ready-rolled frozen puff pastry, partially thawed
  • 24 sprigs (about 1/2 bunch) fresh thyme
  • 1 egg, lightly whisked
  • 8 crusty bread rolls, to serve
Instructions:
  • Cut the chickens in half lengthwise using kitchen scissors or poultry shears. Place them in a large stockpot with carrots, onion, bouquet garni sachets, and 1/2 cup of sliced celery. Add water until the chicken is fully covered (add more if needed). Cover the pot, bring to a boil over high heat, then reduce to medium-low and simmer for 1 hour.
  • Place the cooked chickens on a large plate and let them cool for 20 minutes. Once they are cool enough to handle, shred the meat, discarding the skin and bones. Roughly chop the shredded meat and store it in an airtight container in the fridge until ready to use.
  • After straining, return the stock to the pan and bring it to a boil over high heat. Let it boil uncovered for 25 minutes until it reduces to about 750ml (3 cups). Once cooled completely, transfer the stock to an airtight container and chill in the fridge for 6-8 hours or overnight.
  • Remove any fat from the stock using a slotted spoon. Boil water in a medium saucepan over high heat. Add potatoes and cook for 10 minutes until tender. Drain thoroughly.
  • In a large saucepan over medium-high heat, melt 30g (1 1/2 tablespoons) of butter until sizzling. Saute the rest of the celery and leeks, stirring frequently, for 4-5 minutes until they become tender. Transfer to a bowl using a slotted spoon.
  • Melt the remaining butter in a pan over medium-high heat until foamy. Stir in flour using a wooden spoon until well mixed. Combine 750ml (3 cups) stock and milk in a large jug. Remove the pan from heat, slowly whisk in the stock mixture until smooth. Return to medium-high heat and bring to a boil. Cook and stir constantly for 10-12 minutes or until the sauce thickens. Season with salt and pepper to taste. Remove from heat, add potatoes, leek mixture, and chicken. Mix well. Let it cool completely.
  • Preheat the oven to 220°C and prepare eight 12.5cm diameter heatproof dishes or bowls. Roll out the pastry and cut discs 2cm larger than the dishes using them as a guide. Fill each dish with the chicken mixture and 3 thyme sprigs. Seal with pastry discs, crimping the edges. Make a cross on each pastry and brush with whisked egg before baking.
  • Arrange the pies on 2 baking trays and bake in a preheated oven for 20-25 minutes, or until the pastry is puffed and golden. Serve piping hot with the bread rolls.

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