Chicken and Leek Pie
Chicken and Leek Pie takes about 1 h 30 min and serves 6. It needs 12 ingredients: chicken thigh, leek, chestnut mushrooms, butter, plain flour, and chicken stock. It is rated medium to make.
- Total time
- 1 h 30 min
- Serves
- 6
- Difficulty
- Medium
Ingredients
- 800 g boneless chicken thighs, in chunks
- 3 leeks, sliced and washed
- 200 g chestnut mushrooms, quartered
- 60 g butter
- 50 g plain flour
- 500 ml chicken stock
- 150 ml double cream
- 1 tbsp Dijon mustard
- a small bunch of tarragon, chopped
- 375 g all-butter puff pastry
- 1 egg, beaten
- 1 tbsp oil
Method
Heat the oven
Heat the oven to 200°C and put a baking sheet in it. Standing the pie dish on a hot sheet helps set the base.
Brown the chicken
Season and brown the chicken in the oil in batches, then set aside. It does not need to cook through.
10 minSoften the vegetables
Melt the butter and cook the leeks and mushrooms until soft and any liquid has boiled away. Wet vegetables make a thin filling that will boil up through the pastry.
12 minMake the sauce
Stir in the flour and cook for two minutes, then add the stock gradually, whisking, until thickened.
Finish the filling and cool it
Return the chicken, stir in the cream, mustard and tarragon, and season. Now cool it completely. Warm filling melts the butter in the pastry before it hits the oven, and you get a soggy, collapsed lid.
30 minTop and bake
Fill the dish, lay the pastry over, seal and trim the edges, cut a steam vent in the middle and brush with egg. Bake for thirty-five minutes until deep golden and risen.
35 min
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