Chicken and leek pie

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.

28% of daily energy
26 g
Carbs
38 g
Total fat
28 g
Protein
Nut FreePeanut FreeSesame FreeShellfish FreeSoy Free

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnermain courselunchoven and roastingstovetopfamily friendlycasserolebaking

Chicken and leek pie

Women's Weekly Food (Sarah McInerney)

6

servings

0

per serve

0

minutes

Log in to Tasty Bites to save this recipe to your personal digital cookbook.
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Ingredients
Chicken Stock
2 cup Chicken Stock
Chicken Breast Fillets
750 gram Chicken Breast Fillets
Butter
60 gram Butter
Leek
1 gram Leek 500g; thinly sliced
Celery
2 gram stalks Celery 300g; trimmed; finely chopped
Plain Flour
2 tablespoon Plain Flour
Fresh Thyme Leaves
2 teaspoon Fresh Thyme Leaves plus extra to serve
Milk
0.5 cup Milk
Pouring Cream
1 cup Pouring Cream
Wholegrain Mustard
2 teaspoon Wholegrain Mustard
Puff Pastry
2 sheets Puff Pastry partially thawed
Egg Yolk
1 Egg Yolk beaten lightly
Equipment
Medium saucepan

Medium saucepan

Pie dish

Pie dish

Oven

Oven

Knife

Knife

Cutting board

Cutting board

Pastry brush

Pastry brush

Rolling Pin

Rolling Pin

Wooden spoon

Wooden spoon

Instructions
1
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.
2
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.
3
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.
4
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.
Chicken and leek pie

Chicken and leek pie

Women's Weekly Food (Sarah McInerney)

6

servings

0

per serve

0

minutes

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

british
australian
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Log in or sign up to get started
Ingredients
Chicken Stock
2 cup Chicken Stock
Chicken Breast Fillets
750 gram Chicken Breast Fillets
Butter
60 gram Butter
Leek
1 gram Leek 500g; thinly sliced
Celery
2 gram stalks Celery 300g; trimmed; finely chopped
Plain Flour
2 tablespoon Plain Flour
Fresh Thyme Leaves
2 teaspoon Fresh Thyme Leaves plus extra to serve
Milk
0.5 cup Milk
Pouring Cream
1 cup Pouring Cream
Wholegrain Mustard
2 teaspoon Wholegrain Mustard
Puff Pastry
2 sheets Puff Pastry partially thawed
Egg Yolk
1 Egg Yolk beaten lightly
Equipment
Medium saucepan

Medium saucepan

Pie dish

Pie dish

Oven

Oven

Knife

Knife

Cutting board

Cutting board

Pastry brush

Pastry brush

Rolling Pin

Rolling Pin

Wooden spoon

Wooden spoon

Instructions
1
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.
2
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.
3
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.
4
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.
dinnermain courselunchoven and roastingstovetopfamily friendlycasserolebaking
Nutrition

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

28% of daily energy
26 g
Carbs
38 g
Total fat
28 g
Protein
Nut FreePeanut FreeSesame FreeShellfish FreeSoy Free

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

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