Cosy Chicken & Leek Pie

It’s always a good idea to make and eat this delicious, warming chicken and leek pie. As far as making pies goes, once you have prepared all of your ingredients, this recipe is pretty easy. It takes a little while but oh my… is it worth it. I am SO excited for you to share the joy of eating this delicious creation with your nearest and dearest (or with only yourselves!).

Makes 1 pie

1 x 20cm pie dish

Ingredients:

2 leeks

2 shallots

2 cloves garlic

2 tsp fresh thyme leaves 

2 tbsp fresh chives

1kg chicken breast

4 rashers bacon

1/4 cup plain flour

1 tbsp oil

1 tbsp butter

3/4 cup chicken stock 

1/4 cup pouring cream

2 sheets puff pastry

1 egg, lightly beaten

Method:

  1. Pre-heat the oven to 200˚C (conventional or 180˚C fan-forced).

  2. Prepare all of your vegetables and herbs: wash and finely slice the leeks (white part only) and shallots, peel and finely chop the garlic, finely chop the chives and thyme.

  3. Prepare your meats: dice the rashers of bacon. Cut the chicken into 2cm cubes.

  4. In a bowl combine the chicken, flour, salt and pepper. Toss until the chicken is evenly coated. Set aside.

  5. In a large pan, heat the oil and melt the butter over low heat. Add the leek and garlic and gently sauté for about 10 minutes, stirring occasionally with a wooden spoon so it doesn’t catch.

  6. Increase the heat to medium, add the shallots and bacon and gently fry for 5 minutes.

  7. Add the chicken to the pan and cook until brown all over. If at this stage the mixture looks too dry, add a drizzle of oil to the pan. If you notice some of the mixture is sticking to the bottom of the pan, don’t worry! Once the liquid is added in, this will soften and add the most delicious flavour to your pie.

  8. Stir through the chives and thyme.

  9. Reduce the heat to low, add the chicken stock and cream and let the mixture simmer for 10-15 minutes so it thickens and reduces.

  10. Lightly grease the pie dish with some olive oil. Place one sheet of pastry in the bottom of the pie dish and trim the sides.

  11. Spoon the pie mixture on top of the pastry.

  12. Lay the puff pastry sheet on top of the filling, and using a knife, carefully cut away the excess pastry. Use a fork to lightly press down the edges to the pie dish.

  13. Use a fork to gently prick the pastry top. Beat the egg lightly and brush the pastry with it - this will make the pastry golden when it cooks.

  14. Place in the oven and cook for 25 minutes, or until golden.

    Enjoy!