EASY CHICKEN AND LEEK PIE
Chicken and leek pie is a comfort food classic. Cook this hearty, warming winter recipe for the family, served with plenty of greens and mash. After something a little quicker? This chicken and leek pie, topped with puff pastry, is ready in 50 minutes.
Provided by delicious. magazine
Categories Chicken casserole recipes
Time 1h30m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat the oil in a large frying pan over a medium heat. Add the onion and leeks and cook for 4-5 minutes until softened.
- Add the chicken pieces and cook, stirring, for another 4-5 minutes. Stir in the garlic, add the wine and bubble away until reduced by two-thirds. Pour in the stock and simmer until reduced by half. Add the cream and tarragon, bring to the boil, then simmer for 5-6 minutes until thickened. Season, then spoon into a 2.5-litre pie dish (or 4 x 300ml ovenproof dishes). Set aside to cool.
- Brush a little water along the edge of the pie dish or dishes. Unroll the pastry and cut out a piece large enough to cover the dish or dishes. Press down the edges and trim off the excess. Snip a small hole in the centre of the pastry to let the steam escape. Put on a baking tray and chill for 15 minutes.
- Meanwhile, preheat the oven to 220°C/fan200°C/gas 7.
- Beat the egg with a little salt, then brush over the pastry. Bake for 40-45 minutes (20-25 minutes if you are making individual pies) until the pastry is golden.
Nutrition Facts : Calories 821kcals, Fat 51.8g (13.7g saturated), Protein 48.1g, Carbohydrate 39.2g (4.6g sugar)
EASY CHICKEN AND LEEK PIE
Whip up a pie quick smart.
Provided by Lynne Mullins
Categories Main-course
Time 45m
Yield SERVES 6
Number Of Ingredients 9
Steps:
- Preheat oven to 200C. Heat olive oil in a medium saucepan and cook leek for about 3 minutes or until soft. Add flour and stir for 1 minute. Combine stock, milk and cream in a jug, gradually stir into leek mixture and cook, stirring constantly, until mixture boils and thickens. Stir in chicken and parsley then spoon mixture into a lightly greased ovenproof dish (six-cup capacity) and cool. When cold, brush rim of dish with a little extra milk and place puff pastry over filling, trim to fit dish and decorate edges. Rest in the fridge for 15 minutes then brush top with a little extra milk and cut a small slit in the pastry for steam to escape. Bake for 20-40 minutes or until pastry is golden. *Raw chicken breasts can be poached in two cups' chicken stock for 10 minutes then rested in the stock for 10 minutes before chopping.
EASY CHICKEN AND LEEK PIE
Easy chicken leek pie made with puff pastry, family-friendly comfort food
Provided by My Kids Lick The Bowl
Categories Family Dinner Ideas
Time 40m
Number Of Ingredients 9
Steps:
- Heat the oil in a fry pan over a medium heat
- Slice the leek thinly (into rings) you want the white and pale green part, you can discard most of the dark green leaves, sauté the leek in the oil
- Finely dice the carrot and add to the pan, continue to sauté the leek and carrot until both are tender and fragrant (approx 5 mins)
- Dice the chicken, add this to the fry pan and seal the chicken. It does not need to be browned all over, it will cook in the stock which you add next
- Add the stock, grate the zucchini and add this too. Bring to the boil then reduce to a simmer, Leave the mix to simmer for 20-30 mins, you want the liquid to reduce right down as this will be the filling of your pie, if it's too liquidy you end up with pie soup! You will think there is not enough liquid, but as the zucchini cooks it releases moisture too, so try to wait before you add extra stock
- Once the chicken and veggie mix has reduced down, turn off the heat and stir through the mustard and sour cream. You can skip this step, but I do find the flavour of the pie is absolutely amazing with the addition of these last 2 ingredients!
- Transfer the chicken and leek mix into the pie dish
- Top with puff pastry, pierce the pastry with a knife to create a few holes for steam to escape, and if you have the inclination brush the pastry with a little milk or an egg wash.
- Bake at 200 degrees Celcius for 15 minutes or until the pastry is golden
- Serve with mash and some green veggies, it's delicious with a 50:50 cauliflower and potato mash!
Nutrition Facts : ServingSize 1 g, Calories 383 kcal, Carbohydrate 26 g, Protein 13 g, Fat 26 g, SaturatedFat 7 g, Cholesterol 34 mg, Sodium 245 mg, Fiber 2 g, Sugar 4 g, TransFat 1 g, UnsaturatedFat 18 g
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.
COCK-A-LEEKIE PIE
The chicken and leek meld together as they cook in the filling.
Provided by Inez Valk-Kempthorne
Categories Soup/Stew Chicken Bake Kid-Friendly Bon Appétit Small Plates
Yield 6 Servings
Number Of Ingredients 11
Steps:
- Place a rack in lower third of oven; preheat to 375°. Melt 2 tablespoons butter in a large skillet over medium-high. Cook bacon, stirring often, until crisp, about 4 minutes. Transfer to a plate with a slotted spoon.
- Season chicken with salt and pepper and cook in same skillet until brown, about 3 minutes per side. Add a splash of water to skillet. Cover, reduce heat, and cook until chicken is cooked through, 10-12 minutes. Transfer to a plate.
- Add leeks to skillet, season with salt and pepper, and cook, stirring often, until softened, about 5 minutes. Add a splash of water, cover, and cook until leeks are very soft, 5-7 minutes. Transfer to a large bowl. Shred chicken and add to leeks along with thyme leaves and prunes.
- Melt remaining 4 tablespoons butter in a medium saucepan over medium-high heat. Whisk in 1/3 cup flour and cook, whisking constantly, until golden brown, about 3 minutes. Whisk in broth, adding a little at a time, until smooth. Simmer, stirring occasionally, until thickened, 5-7 minutes. Mix sauce into leek mixture; season with salt and pepper. Let cool.
- Roll out 1 disk of dough on a lightly floured surface to a 14" round. Transfer to a 10" cast-iron skillet or a 9 1/2"-diameter deep pie dish. Lift up edge and let dough slump down into dish. Trim, leaving a 1" overhang. Spoon filling into skillet. Roll out second disk of dough to 11" round. Drape over filling and trim to a 1" overhang. Fold overhang under; crimp with a fork. Cut a few vents in top; brush with egg.
- Bake until crust is golden brown, 50-60 minutes. Let pie cool slightly.
- Do ahead: Filling can be made 1 day ahead. Cover and chill.
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 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.
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
CHEESY CHICKEN AND LEEK PHYLLO PIE
In our house, chicken potpie is a year-round staple. For a springtime feel, we use leeks and mushrooms and a lighter phyllo dough crust. If you don't have gruyere, try Parmesan. -Andrea Stewart, Toronto, Ontario
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add leeks and mushrooms; cook and stir 3-4 minutes or until vegetables are tender. Stir in flour until blended; gradually stir in stock and milk. Bring to a boil, stirring constantly; cook and stir 3-4 minutes or until thickened. Stir in chicken, 3/4 cup cheese, thyme, salt and pepper., Brush a 9-in. pie plate with some of the remaining oil. Place one sheet of phyllo dough into prepared pie plate, allowing ends to extend over edges of dish; brush with oil. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Layer with seven additional phyllo sheets, brushing each layer with oil and rotating sheets to cover the pie plate. Transfer chicken mixture to crust., Gently fold in ends of phyllo over filling, leaving an opening in the center. Crumble the remaining phyllo sheets over filling; sprinkle with remaining cheese. Brush edges with remaining oil. Bake 30-35 minutes or until golden brown.
Nutrition Facts : Calories 433 calories, Fat 26g fat (8g saturated fat), Cholesterol 89mg cholesterol, Sodium 566mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 1g fiber), Protein 30g protein.
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EASY CHICKEN AND LEEK PIE - MISSION FOOD ADVENTURE
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4.9/5 (7)Total Time 1 hr 50 minsCategory Main CourseCalories 492 per serving
- Preheat the oven to 400°F/200°C. Arrange chicken pieces on a rimmed baking sheet and season with salt and pepper. Roast for about 15 to 25 minutes (SEE NOTE BELOW), or until the internal temperature reaches 165°F/75°C when checked with an instant read thermometer. Cool the chicken enough to handle, then shred and set aside.
- In a medium pot over medium heat, melt the butter. Add the leeks, thyme, and a big pinch of salt and cook until tender, about 10 minutes. Stir in the flour and cook for about 1 minute. Gradually stir in the chicken broth, cream, and mustard until smooth, and bring to a simmer, stirring frequently. Cook until thick, about 5 minutes. Taste and season with salt and pepper, then stir in the shredded chicken. Set aside to cool to room temperature before assembling, about 30 minutes.
- Transfer filling to a greased 1 ½ to 1 ¾ quart baking dish (such as 10 ½-by-7-inches rectangular or 8-to-8 ½ inches square). Unroll or unfold your thawed puff pastry sheet. If it’s not already the right size or dimensions, on a lightly floured work surface roll out the puff pastry into a rectangle or square just larger than your baking dish. Brush the edge of the dish with water. Lay the pastry over the baking dish and gently press the edges to seal to the baking dish. Fold over any excess dough to create a tall border. Use the tines of a fork to crimp the edges.
- Lightly brush beaten egg over the top of the pastry, then use a sharp knife to cut 3 slits as vents. Transfer the pie to a rimmed baking sheet (in case of drips) and bake at 400°F/200°C until the puff pastry is dark golden brown all over and the filling is bubbly, about 50 to 60 minutes. If the edges brown too quickly for your liking, you may carefully tent some aluminum foil over them partway through baking.
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