Cooked - Chicken And Leek Pie

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chicken And Leek Pie

5.0

50g/ 3 ½ tbsp unsalted butter, divided

750g/ 1.5lb chicken thighs, skinless, boneless, cut into 1.8 cm / ¾" bite size pieces

¼ tsp each black pepper and cooking salt (kosher salt)

80g / 3 oz streaky bacon, chopped into 1cm / 0.4" squares

2 leeks

2 celery stems, sliced 4 mm / 0.2" thick

2 garlic cloves, finely minced

⅓ cup chardonnay or other dry white wine

¼ cup flour (plain / all-purpose)

1 tbsp dijon mustard

2 thyme sprigs (or ½ tsp dried thyme)

2 bay leaves (preferably fresh, else dried)

1 cup chicken stock / broth, low sodium

1 cup thickened / heavy cream

½ tsp cooking salt / kosher salt

¼ tsp black pepper

2 x 20cm / 8" frozen butter puff pastry sheets

1 egg, yolk and whites separated, lightly whisked

Sear surface of chicken in half butter, remove.
Cook bacon 1 minute, then leek, celery and garlic 5 minutes.
Deglaze with wine, melt remaining butter, then cook flour 1 minute.
Add stock, then remaining Filling ingredients.
Add chicken, thicken sauce (~5 minutes).
Cool filling 1 hour, assemble pie with double layer puff on rim, brush lid with yolk, bake 45 minutes 200°C/375°F (180°C fan).

Course🍽️Main Course

Diets🥩Carnivore...

Category🥧Pie

Cuisine🇬🇧British

Occasions🍽️Dinner🎉Special Occasion

Season🍂Fall

DifficultyMedium ⏰ 1h

Created last week

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