Chicken and Leek Pie
By Groceree
Chicken poached and the poaching liquid turned into the sauce, leeks softened in butter until sweet, all under a puff pastry lid with a hole cut to let the steam out.
Last updated
- Servings
- 6 servings
- Prep
- 35 min
- Cook
- 45 min
- Total
- 2 h 30 min
Ingredients
boneless, skinless chicken thighs800 g
chicken stock700 ml
leeks3
butter60 g
plain flour50 g- double cream150 ml
Dijon mustard2 tsp- tarragon2 tbsp
puff pastry375 g
eggs1
salt
black pepper
Instructions
- 01
Poach the boneless, in the for 15 minutes, until no pink remains inside, then lift it out and tear it into big pieces. Keep the .
- 02
Melt the and cook the , sliced into thick rounds, gently for 10 minutes until soft and sweet but not coloured.
- 03
Stir in the and cook for 2 minutes, then add the hot poaching a ladle at a time, stirring, until you have a thick sauce.
- 04
Chop the . Add the , the and the chopped and simmer for 5 minutes. It should be thicker than you think is right — adds no thickening and the will release more liquid.
- 05
Fold in the , season well with and and cool completely. Warm filling melts the into the sauce.
- 06
Heat the oven to 200°C. Tip into a pie dish, lay the ready-rolled over and press the edges down. Cut a hole in the middle then beat the and brush the with it.
- 07
Bake at 200°C for 30 to 35 minutes, until deep gold and risen.
- 08
Rest for 10 minutes before cutting so the filling settles.
Notes
- Cool the filling before the pastry goes on. This is the single most common way a pie goes soggy underneath.
- The hole in the lid is functional. Without it the steam lifts the pastry off and pools underneath.
- Poaching in stock and then using that stock for the sauce is what makes this taste of chicken rather than of cream.
Nutrition per serving
- Calories
- 720 kcal
- Protein
- 38 g
- Carbs
- 52 g
- Fat
- 40 g
Estimated from the ingredients.
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