Seasonal Recipe – Leek and Chicken Pie
Leeks are a fantastic winter vegetable. Milder and sweeter than onions, they are great in soups, quiches, or the odd naughty pie! This is real comfort food – serve with steamed broccoli, sauteed spinach/silverbeet or a salad to turn this treat into a hearty family meal. Thanks to foodlovers.co.nz for this classic recipe.
Chicken And Leek Pie
(This pie can be made with any pastry, although if you do have time to make it, this one is great.)
Ingredients
Pastry (can be replaced by shop-bought if you’re short on time)
150g cream cheese
120g butter
1/2 teaspoon salt
240g flour
1.8 kg chicken (free-range preferably)
Salt and freshly ground black pepper
1 bay leaf
4 leeks, white part and a little into the green
1 medium onion finely chopped
50g butter
2 tablespoons flour
3 tablespoons cream
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
1 egg, beaten and mixed with 1 tablespoon milk to glaze the pie.
Method
Mix all pastry ingredients together in a food processor. Wrap in plastic and chill for at least 1 hour before using. Simmer the chicken with salt, freshly ground black pepper and bay leaf in a large saucepan of water for 1 hour or until cooked. When cool enough to handle remove flesh from chicken and discard skin and bones.
Strain the stock and skim fat as it rises to the surface.
Preheat the oven to 210 C and line a 24cm pie dish with pastry leaving a slight overlap
Line with baking paper and cover with dried rice or beans and bake for 15-20 minutes to partially cook the pastry.
Wash and slice the leeks and sauté in butter with the onion until tender, stir in the flour and gradually add 3 cups of the chicken stock while constantly stirring until sauce boils and thickens. Add the chicken and the cream parsley and chives.
Pour the filling in to the pastry shell and cover with pastry, pressing the edges together. Glaze the pastry with the egg mixture and make a few steam holes. Bake in the oven until the pastry is crisp and golden, about 35 minutes.
Leeks are a fantastic winter vegetable. Milder and sweeter than onions, they are great in soups, quiches, or the odd naughty pie! Thanks to foodlovers.co.nz for this classic recipe – real comfort food. Serve with steamed broccoli, sauteed spinach/silverbeet or a salad to turn this treat into a hearty family meal.
Chicken And Leek Pie
Ingredients
Pastry (can be replaced by shop-bought if you’re short on time)
- 150g cream cheese
- 120g butter
- 1/2 teaspoon salt
- 240g flour
Filling
- 1.8 kg chicken (free-range preferably)
- Salt and freshly ground black pepper
- 1 bay leaf
- 4 leeks, white part and a little into the green
- 1 medium onion finely chopped
- 50g butter
- 2 tablespoons flour
- 3 tablespoons cream
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh chives
- 1 egg, beaten and mixed with 1 tablespoon milk to glaze the pie.
Method
- Mix all pastry ingredients together in a food processor. Wrap in plastic and chill for at least 1 hour before using.
- Simmer the chicken with salt, freshly ground black pepper and bay leaf in a large saucepan of water for 1 hour or until cooked. When cool enough to handle remove flesh from chicken and discard skin and bones.
- Strain the stock and skim fat as it rises to the surface.
- Preheat the oven to 210 C and line a 24cm pie dish with pastry leaving a slight overlap. Line with baking paper and cover with dried rice or beans and bake for 15-20 minutes to partially cook the pastry.
- Wash and slice the leeks and sauté in butter with the onion until tender, stir in the flour and gradually add 3 cups of the chicken stock while constantly stirring until sauce boils and thickens. Add the chicken and the cream parsley and chives.
- Pour the filling in to the pastry shell and cover with pastry, pressing the edges together. Glaze the pastry with the egg mixture and make a few steam holes.
- Bake in the oven until the pastry is crisp and golden, about 35 minutes.
Hiyall,
I’m hungry, going home now to make Chicken & Leek pie. Winter & good food warms the soul.
Ciao
Hi Dom,
Don’t forget lemon juice for that pie it makes it sing.
Tim D