EASY CHICKEN AND LEEK PIE
Easy as (chicken and leek) pie. The sauce is made with a soft cream cheese with wholegrain mustard. Serve with frozen peas and carrots for a simple family supper.
Provided by Kerry Whelpdale
Categories Main course
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 190C/170C Fan/Gas 5.
- Heat a dash of olive oil in a large frying pan and cook the chicken pieces over a high heat for 3 minutes. Add the leek, garlic, soft cheese, mustard, stock cube and 200ml/7fl oz boiling water. Pour the mixture into a large ovenproof dish and lay the puff pastry sheet over the top. Brush with milk.
- Bake for 35 minutes or until the top is golden-brown and the pie is cooked through. Serve.
CHICKEN & LEEK PIE
Chicken pie has always been a favourite of mine. From the cheap frozen ones I ate as a child to this: a creamy version with mushrooms and leeks, topped with puff pastry. I suppose that actually makes it a pot pie, the fact that it just has a pastry topping and no bottom. What's in a name though: it's still delicious.
Provided by macaw
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cut the chicken breasts into small pieces - I like mine about 1 to 2 inches square.
- Heat 2 tablespoons of the olive oil in a large pan until very hot. Brown the chicken pieces a few at a time, depending on the size of your pan. When they're all done, put them to one side.
- Add the rest of the oil to the pan. Add the onion and leek, cover and turn the heat down low. Cook like this for about 10 minutes until the onion and leek are nicely softened. Then add the flour, stir in well and cook until completely incorporated, which will take a couple of minutes or so.
- Add a cupful of the stock and stir. The sauce should immediately start to thicken. Add the rest of the stock, bit-by-bit, until you have about a third left.
- Add the chicken pieces back to the pan. Quarter the mushrooms and add them too. If the sauce seems a bit too thick, add a bit more stock. Add the thyme.
- Cook on a medium heat, uncovered, for about 10 minutes, and then pour in the cream. Cook for a further 10 minutes.
- If you are adding the potatoes, boil them separately and then chop into smallish pieces. Add to the sauce.
- Cook until the sauce has reduced to your preferred consistency. If it's too thick, add a bit more stock to thin it out. Season with salt and pepper to taste.
- Pour the sauce into a shallow ovenproof dish and top with the puff pastry. Cook at 200°C, Gas Mark 6 for 20-30 minutes, until the pastry is golden brown.
- Serve with veggie of your choice. Buttered carrots with parsley would go nicely, as would green beans.
CHICKEN AND LEEK PIE
Make and share this Chicken and Leek Pie recipe from Food.com.
Provided by Lou van
Categories Savory Pies
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Put the chicken into a deep pan that is just large enough to hold it quite snugly. Pour in enough water to half cover the bird, then tip in the peppercorns, bay leaves, thyme, onion and celery. Add the salt and bring to the boil on the hob, then reduce the heat, cover tightly and simmer for 1-11⁄4 hours until tender.
- Transfer the chicken to a plate. Strain 425ml/3⁄4 pint of the stock into a measuring jug (top up with water if you need to). Strip the meat off the chicken, cut into bite-sized pieces and put in a 1.7 litre/3 pint pie dish.
- Put the eggs in boiling water and boil for 6 minutes. Drain, cool them under cold water and remove the shells. Quarter the eggs and nestle them in the pie dish among the chicken pieces.
- Heat the butter and oil in a large frying pan and fry the bacon until crisp. Add the leeks and cook for 2 minutes until softened. Stir in the flour and cook for 1 minute. Pour in the chicken stock a third at a time, stirring continuously and making sure the sauce is thick and smooth before adding the next batch. Stir in the mustard, crème fraîche and parsley, then add a squeeze of lemon juice and black pepper to taste. Add salt if needed. Spoon over the chicken and leave to cool.
- Meanwhile, preheat the oven to 220C/Gas 7/fan 200°C Reserve a quarter of the pastry for decoration and roll out the remainder to a shape about 5cm/2in larger than the top of the pie dish, then cut a 2.5cm/1in strip from all round the edge. Brush the edge of the dish with water and stick the pastry strip to it. Brush the strip with water. Flip the pastry lid over the rolling pin, lift it up and unroll over the pie. Press the edge on to the pastry strip to seal, and trim any excess with a sharp knife.
- Tap the blade of a small sharp knife all along the outside edge of the pastry (this helps the edge to rise during cooking), then flute it using the back of the knife. Make a hole in the lid centre with the tip of the knife, to allow steam to escape as the pie bakes.
- Roll out the pastry you put aside earlier. Cut 8 long strips each about 2.5cm/1⁄2in wide, and two more strips each about 4cm/11⁄2in wide. Cut the wider strips diagonally to make eight diamond leaf shapes. Mark the veins of the leaves with the tip of a sharp knife. Brush the pastry lid with beaten egg, then lay the 8 thin strips on top, as in the picture. Brush again with egg and arrange the leaves in the centre, between the strips. Brush with egg.
- Chill the pie for 15 mins, if you have time, to set the pastry. (Can be made a day ahead up to this point. Keep chilled and add 4-5 extra minutes at baking time.) Bake for 30 - 35 miutes until the pastry is crisp, puffed up and deep golden brown.).
Nutrition Facts : Calories 750.9, Fat 53.7, SaturatedFat 16.6, Cholesterol 260.8, Sodium 543.3, Carbohydrate 29.8, Fiber 2.6, Sugar 2.8, Protein 36.8
CHICKEN AND LEEK PIE
A creamy chicken pie flavoured with tarragon and topped with a puff pastry lid. A real family favourite!
Provided by william127
Time 1h20m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Pre heat oven 170 (fan assisted), 190/ gas 5.
- Melt half the butter in a large frying pan,add the chicken and fry until coloured all over. Remove and set aside.
- Melt the remaining butter and fry the leeks and mushrooms for 5mins or until soft. Add the chicken and stir, sprinkle in the flour and stir well.
- Pour over the chicken stock, stir and season well. Simmer for 5mins over a gentle heat.
- Take off the heat and add the cream, stir well then add the tarragon. Stir again.
- Roll out the puff pastry. Place mixture into a pie dish and place puff pastry lid on top, crimp the edges and brush with the beaten egg. Place in pre heated oven for 30 mins or until pastry has turned golden brown. Best served with steamed new potatoes!
CHICKEN & LEEK FILO PIE
Use up leftovers from a roast dinner to make this delicious chicken and leek pie with filo pastry topping. Serve with cabbage and mash for true comfort food
Provided by Tom Kerridge
Categories Dinner, Main course
Time 1h45m
Number Of Ingredients 14
Steps:
- Heat a third of the butter in a large saucepan, cook the leeks for 10 mins or until softened, then tip onto a plate and repeat with another third of the butter and the mushrooms. Heat the remaining butter in the same saucepan and, once melted, stir in the flour and cook the sandy paste for 1 min, then stir in the chicken stock a ladleful at a time. Leave on a low heat to simmer for 5 mins, then stir the chicken, leek, mushrooms, cream and mustard into the sauce, add the parsley and season with salt and cracked black pepper. Spoon into a 20cm pie dish and leave to cool.
- Heat oven to 190C/170C fan/gas 5. Lay a sheet of filo on a chopping board and brush with olive oil, then place on top of the pie with the corners resting on the sides of the dish, then repeat the process, placing the next sheet slightly off-centre - the idea is to fan the sheets of filo. Brush every layer with oil, and on the last layer sprinkle over salt, thyme leaves and nigella seeds. Press the pastry gently into the edge of the dish. Bake for about 1 hr until the pastry is deep golden, then remove from the oven and serve with buttered cabbage and mashed potato, if you like.
Nutrition Facts : Calories 820 calories, Fat 54 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 33 grams protein, Sodium 1.7 milligram of sodium
CHICKEN, HAM AND LEEK PIE
This is adapted from a recipe I found on a website called Irish Abroad. Posted for ZWT 8 Great Britain/Ireland
Provided by AlaskaPam
Categories Savory Pies
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- 1. Take the chicken off the bone in large pieces. In a deep dish pie plate,
- make alternate layers of chicken, ham and leeks.
- 2. In a saucepan over medium heat melt the butter and add the onions. Saute
- until the onions are soft. Stir in the flour and mustard and cook for a few
- minutes. Slowy add the chicken broth and cream, stirring until it is thickened.
- Pour the sauce over the chicken, ham and leeks in the pie pan.
- 3. Roll out the pie crust until it is slightly larger than the pie plate.
- Dampen the edges of the pie plate and cover with the pie crust. Crimp the edges
- and cut holes for steam.
- 4. Bake in a preheated 350 F oven until the crust is lighty browned, about 25 to
- 30 minutes.
CHICKEN & LEEK PIE
Make our comforting chicken and leek pie with a flaky puff pastry crust. Bursting with seasonal flavours, this easy pie recipe is perfect for entertaining.
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 3h
Number Of Ingredients 18
Steps:
- Put the chicken into a deep pan that is just large enough to hold it quite snugly. Pour in enough water to half-cover the bird, then tip in the peppercorns, bay leaves, thyme, onion and celery. Add ½ tsp salt and bring to the boil on the hob, then reduce the heat, cover tightly and simmer for 1 hr-1 hr 15 until tender.
- Transfer the chicken to a plate. Strain 425ml of the stock into a measuring jug (top up with water if you need to). Strip the meat off the chicken, cut into bite-sized pieces and put in a 1.7-litre pie dish.
- Put the eggs in boiling water and boil for 6 minutes. Drain, cool them under cold water and remove the shells. Quarter the eggs and nestle them in the pie dish among the chicken pieces.
- Heat the butter and oil in a large frying pan and fry the bacon until crisp. Add the leeks and cook for 2 minutes until softened. Stir in the flour and cook for 1 minute. Pour in the chicken stock a third at a time, stirring continuously and making sure the sauce is thick and smooth before adding the next batch. Stir in the mustard, crème fraîche and parsley, then add a squeeze of lemon juice and black pepper to taste. Add salt if needed. Spoon over the chicken and leave to cool.
- Meanwhile, preheat the oven to 220C/200C fan/gas 7. Reserve a quarter of the pastry for decoration and roll out the remainder to a shape about 5cm larger than the top of the pie dish, then cut a 2.5cm strip from all round the edge. Brush the edge of the dish with water and stick the pastry strip to it. Brush the strip with water. Flip the pastry lid over the rolling pin, lift it up and unroll over the pie. Press the edge on to the pastry strip to seal, and trim any excess with a sharp knife.
- Tap the blade of a small sharp knife all along the outside edge of the pastry (this helps the edge to rise during cooking), then flute it using the back of the knife. Make a hole in the lid centre with the tip of the knife, to allow steam to escape as the pie bakes.
- Roll out the pastry you put aside earlier. Cut 8 long strips each about 1cm wide, and two more strips each about 4cm wide. Cut the wider strips diagonally to make eight diamond leaf shapes. Mark the veins of the leaves with the tip of a sharp knife. Brush the pastry lid with beaten egg, then lay the eight thin strips on top, as in the picture. Brush again with egg and arrange the leaves in the centre, between the strips. Brush with egg.
- Chill the pie for 15 mins, if you have time, to set the pastry. Will keep in the fridge for one day - just add 4-5 mins to baking time. Bake for 30-35 mins until the pastry is crisp, puffed up and deep golden brown.
Nutrition Facts : Calories 762 calories, Fat 49 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 27 grams carbohydrates, Fiber 2 grams fiber, Protein 55 grams protein, Sodium 2.78 milligram of sodium
THE BEST CHICKEN AND SWEET LEEK PIE WITH FLAKY PASTRY
Make and share this The Best Chicken and Sweet Leek Pie With Flaky Pastry recipe from Food.com.
Provided by loveleesmile
Categories < 4 Hours
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Prepare the chicken:Preheat the oven to 425°F (220°C). Take a large casserole pot and add your olive oil and butter.
- Add the chicken, leeks, carrots, celery, and thyme and cook slowly on the stove for 15 minutes. Turn the heat right up, add the flour, and keep stirring for a couple of minutes before adding the wine, a wineglass of water, and the milk. Season with a little salt and freshly ground black pepper, then cover with a tight-fitting lid and simmer very slowly on the stove for 30 to 40 minutes until the chicken is tender. Stir it every so often so it doesn't catch on the bottom of the pan. The sauce should be loose but quite thick. If it's a little too liquid, just continue to simmer it with the lid off until it thickens slightly. (At this point you can let it cool and keep it in the fridge for a couple of days if you want to - it can also be eaten as a stew.)
- Assemble the pie: Pour the chicken mixture into an appropriately sized pie dish. Squeeze the meat out of the sausage skins, roll it into little balls, brown them in a little oil and sprinkle them over the stew.
- Roll out your pastry to about 1/4 inch thick. Egg-wash the rim of the dish and drape over the pastry, using a knife to trim the edge of the dish. Egg-wash the top of the pastry to make it go golden while cooking, then pinch it to crimp it round the edges (there's no need to do this, but I like to as my mum always does it and it makes it look pretty). I use the back of a knife to lightly crisscross the top - this allows the pastry to go crisp and flaky. Cook the pie in the center of the oven for about 30 to 40 minutes, until golden on top. I like to serve this with corn off the cob and mashed potato.
Nutrition Facts : Calories 891, Fat 55, SaturatedFat 16.8, Cholesterol 204.2, Sodium 691.2, Carbohydrate 47.3, Fiber 3.4, Sugar 3.4, Protein 46.4
CHICKEN & LEEK POT PIES
Creamy individual pies topped with fluffy mash - perfect for a relaxed dinner, with your favourite veg
Provided by Mary Cadogan
Time 1h10m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/fan 180C/gas 6. Chop the parsnips and potatoes into chunks, then boil for 15 mins until tender. Drain, reserving the water, then mash with a little seasoning.
- Cut chicken into small chunks, then toss in the cornflour. Heat the oil in a large pan, add the leeks, then fry for 3 mins until starting to soften. Add the chicken and 200ml water from the potatoes, then bring to the boil, stirring. Reduce the heat, then gently simmer for 10 mins, until the chicken is just tender. Remove from the heat, then stir in the lemon zest, parsley, crème fraîche and mustard.
- Divide the chicken filling between four 300ml pie dishes. Spoon over the mash and spread roughly with a fork to seal in the filling. Bake for 25 mins until the topping is crisp and golden.
Nutrition Facts : Calories 341 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 36 grams protein, Sodium 0.4 milligram of sodium
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CHICKEN-AND-LEEK PIE RECIPE - CURTIS STONE | FOOD & WINE
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Servings 4Total Time 2 hrs 45 mins
- Preheat the oven to 400°. On a rimmed baking sheet, season the chicken legs with salt and pepper and drizzle with the olive oil. Roast the chicken for about 30 minutes, until browned and cooked through. Let stand until cool enough to handle. Shred the chicken, discarding the skin and bones. Reserve the pan drippings. Reduce the oven temperature to 375°.
- In a large saucepan, melt the butter. Add the onion and leek and cook over moderate heat until tender, about 5 minutes. Stir in the mustard and the flour and cook until pasty, about 1 minute. Whisk in the chicken broth, 3/4 cup of the milk, the heavy cream and the chicken pan drippings and bring to a simmer. Cook over moderate heat, stirring frequently, until thick, about 5 minutes. Stir in the shredded chicken and the tarragon and season with salt and pepper. Let stand until cool, about 30 minutes.
- Spread the chicken filling in an 8-by-11 1/2-inch baking dish. On a lightly floured work surface, roll out the puff pastry to a 9-by-13-inch rectangle. Lay the pastry over the baking dish and gently tuck in the overhanging pastry. Using a sharp knife, cut 3 slits in the top of the pastry. In a small bowl, beat the egg with the remaining 1 tablespoon of milk. Brush the egg wash over the pastry and sprinkle with the sesame seeds. Set the pie on a rimmed baking sheet and bake for about 1 hour, until the puff pastry is golden brown and the filling is bubbly. Let stand for 30 minutes before serving.
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