Chicken And Leek Pie Recipe

Chicken And Leek Pie Recipe

On Sundays I usually set off with good intentions of cooking something quick and easy so that we can relax as a family. Although my choice of chicken pie wasn’t the hardest thing in the world, it is quite fiddly especially when a little one is running around but as long as you prepare as much as you can in terms of chopping, making stock etc then it all comes together easily.

640 g mini chicken fillets
1 onion
1 large leek
Bulb fennel
4 carrots
3 celery sticks
7 cloves crushed garlic
Thyme leaves chopped fine
400 g light creme fraiche
Pre made puff pastry sheet

For the stock:
450ml boiled water
Cinnamon 1/2 teaspoon
Tarragon (fresh is better but I only had dried)
Tablespoon of Bouillon vegetable stock powder
Vegetable stockpot
Juice of Half a lemon
More thyme leaves
Black Pepper

Firstly finely chop all the veg and leave to the side.
Grab a large pan and fry the leaks and onion in rapeseed oil until golden.
Add in the veg and cover with a lid, leaving them to steam for 10minutes on a medium heat.
Add the chicken and garlic in and cover with the lid again, leaving it for 10minutes, only stirring it at the end.
Make the stock and pour over the chicken and veg mix and leave for a further 10minutes. (Don’t worry if chicken if not cooked as it will be finished off in the oven).
While the pie mix is cooking, pop the oven on 200 degrees for fan oven (or to the heat instructions as per pastry pack).
Grab an oven dish and pour all the pie mix into it.
Spoon in all of the creme fraiche and mix together. Season with salt and pepper.
Brush the egg yolk over the pastry and unravel it off the paper and onto the pie mix. This part can get messy so don’t worry if it starts sticking to your fingers. Just ensure you roll it over the mix as quickly as possible and if it does tear than it can be squished back together.
Pop it in the oven for 15minutes or however long the instructions are for the pastry.
Serve with peas and optional new potatoes or mash.

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