I still have a few days off before I go back to work, so thought I would make some things for dinner that we wouldn’t normally get to have, since time is generally short during the week. So yesterday I flicked through some cookbooks that haven’t looked at in a while, for some inspiration. So much to choose from, but in my humble opinion, nothing is better than filling your belly with a tasty pie. There’s something about the smooth pastry base, the crispy flaky lid, and the hot, saucy filling that just screams comfort. Whether meat or vegetable, they’re amazing. I’ve made a nice beefy pie a couple of times, but last night I thought I’d go for something a bit different. So I made a yummy chicken and leek pie, with some mustard & honey carrots on the side. Apologies for the poor food styling, I can never get my pies on the plate properly. But I promise it tastes good!
Chicken and Leek Pie
Ingredients (serves 4)
- 4 chicken thighs
- salt and freshly ground pepper
- 1 tsp olive oil (I used lemon infused olive oil for something different)
- 2 tbsp butter
- 1 onion, diced
- 1 leek, sliced thinly
- 1 tbsp wholegrain mustard
- ¼ cup plain flour
- 1 cup vegetable stock
- ¼ cup thickened cream
- ½ tbsp fresh tarragon, chopped
- 1 sheet frozen puff pastry
- 1 sheet frozen shortcrust pastry
- 1 egg, whisked
- 2 tbsp milk
- sesame seeds (optional)
- Preheat oven to 200°C (180°C fan forced). Sprinkle chicken with salt and pepper and drizzle with olive oil. Place on a large baking tray and roast for 15 minutes. Turn and roast for a further 15 minutes until cooked and golden brown. Set aside to cool and reduce oven to 180°C (160°C fan forced), reserve the pan juices. When cool enough to handle, shred the chicken into and set aside. Discard sinew, bones and skin (if using thigh cutlets).
- In a large saucepan, melt the butter over medium heat. Add onions and leek and sauté for around 5 minutes, or until soft but not browned. Stir in the mustard, then the flour and cook for about 2 minutes, stirring constantly. Then, slowly whisk in the stock, cream and pan juices. Simmer, stirring occasionally, for 5 minutes or until sauce thickens. Stir in the chicken and tarragon, season with salt and pepper to taste, set aside to cool slightly then refrigerate until completely cool.
- Once the mixture is cooled, you can assemble the pie. Place the thawed shortcrust pastry into the base of a pie dish (I used a 30cm dish), spoon the mixture into the dish, then cover with the puff pastry. Make sure that it is sealed around all edges and brush the top with the milk and egg wash (made by mixing the milk and egg together). Sprinkle some sesame seeds over the top then pop it into the oven for around 40 minutes or until the top is golden brown.