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
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.
- 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.