A comforting chicken and leek pie with a creamy filling of poached chicken, leeks, celery, and thyme, topped with golden puff pastry.

british

australian

Nutrition

High in protein and calcium from chicken and dairy, but also high in saturated fat and calories from cream, butter, and puff pastry.

Calories	570 kcal
Energy	2385 kJ
Protein	28 g
Total Fat	38 g
Saturated Fat	20 g
Trans Fat	0 g
Polyunsaturated Fat	3 g
Monounsaturated Fat	13 g
Cholesterol	153 mg
Carbohydrate	26 g
Sugars	5 g
Dietary Fibre	2 g
Sodium	350 mg

*per serving

Peanut FreeShellfish FreeSoy FreeSesame FreeNut Free

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnerlunchbakingmain coursecasseroleoven and roastingfamily friendlystovetop

Chicken and leek pie

Name: Chicken and leek pie — Tasty Bites
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Ingredients: 2 cup Chicken Stock; 750 gram Chicken Breast Fillets; 60 gram Butter; 1 gram Leek (500g; thinly sliced); 2 gram stalks Celery (300g; trimmed; finely chopped); 2 tablespoon Plain Flour; 2 teaspoon Fresh Thyme Leaves (plus extra to serve); 0.5 cup Milk; 1 cup Pouring Cream; 2 teaspoon Wholegrain Mustard; 2 sheets Puff Pastry (partially thawed); 1 Egg Yolk (beaten lightly)

Women's Weekly Food (Sarah McInerney)

6

servings

0

per serve

0

minutes

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Ingredients

2 cup Chicken Stock

750 gram Chicken Breast Fillets

60 gram Butter

1 gram Leek 500g; thinly sliced

2 gram stalks Celery 300g; trimmed; finely chopped

2 tablespoon Plain Flour

2 teaspoon Fresh Thyme Leaves plus extra to serve

0.5 cup Milk

1 cup Pouring Cream

2 teaspoon Wholegrain Mustard

2 sheets Puff Pastry partially thawed

1 Egg Yolk beaten lightly

Equipment

Pastry brush

Pie dish

Rolling Pin

Oven

Medium saucepan

Knife

Cutting board

Wooden spoon

Instructions

Bring stock to the boil in a medium saucepan over high heat. Add chicken; return to the boil. Reduce heat and simmer, covered, about 10 minutes or until chicken is cooked. Remove chicken and chop coarsely. Reserve 1 cup of the poaching liquid.

In a medium saucepan, heat butter; cook leek and celery, stirring, until leek softens. Add flour and thyme; cook, stirring, 1 minute. Gradually stir in reserved poaching liquid, milk and cream; cook, stirring, until mixture boils and thickens. Stir in chicken and mustard; season. Cool.

Preheat oven to 220°C (200°C fan-forced). Grease a 1-litre (4-cup) pie dish with rim. From one sheet pastry, cut 4 strips slightly wider than dish rim; arrange strips on rim, pressing firmly until rim is covered. Brush with a little egg yolk.

Spoon filling into dish; roll out remaining pastry sheet slightly to fit pie dish. Place over filling. Press edges to seal; trim. Brush pastry with egg yolk; cut two small slits in top. Bake 25 minutes or until puffed and browned. Sprinkle with extra thyme.