Hearty Chicken & Leek Pie
Chicken pies are the perfect feel-good food. Cosy and flavourful, it’s the perfect home-cooked meal for your friends and family. But it’s also pretty quick and easy to make when using made-ahead chicken broth and pulled chicken meat.
That's right, once of the secrets to outstanding pies is starting with a good homemade broth making your own broth or stock at home is super easy, only takes minutes of your time. You can make a big batch when it’s convenient, freeze it, and you’ll always have some on hand when you need it!
1 tbsp olive oil
1 cup chicken stock (homemade or store-bought)
2 tbsp flour
Salt and pepper, to taste
2 cups chicken meat (breast chopped in cubed, or leftover pulled/ roast chicken)
1 cup cream
Puff pastry (homemade or store-bought)
1 egg, lightly beaten
1 cup onion, chopped
2 cups leek, sliced
2 tbsp garlic, crushed
3 tbsp parsley, chopped
Preheat the oven to 200°C and heat the oil in a large frying pan. Add the onion, garlic, leek to the pan and sauté for a few minutes. Add the chicken, and cook for another minute or so.
Add the flour and cook, stirring continuously for 1 minute. Gradually stir in the stock, then the cream. Return the chicken to the pan and simmer for 15 minutes or until thickened & creamy. Season to taste and stir in the parsley.
Grease a round baking tray and dust it with flour to make it non stick. Flip it over the pastry and cut around it to form the lid of the pie. Set aside.
Spoon in the chicken mixture, sprinkle with a bit of grated cheese if you fancy it. Top with the pastry. Cut a small chimenea on top to allow the steam to escape while cooking, press edges to seal, trim any excess pastry using a sharp knife and brush with the egg glaze.
Bake for 30 minutes, until the pastry is golden brown.
Serve with a side of salad for a summer dish or with vegetable, mash, and gravy for a heartier winter meal.
Calories 409, Fat 22.4 grams, Cholesterol 115 milligrams, Sodium 357 milligrams, Carbs 26.3 grams, Protein 25.7 grams