Chicken and Leek Pie

Prep time: 30 minutes

Cook time: 30 minutes

Serves: 4 - 6 People

Absolutely delicious as the evenings get a bit cooler! Thanks so much to @jobarrett for our crispy pastry tips!

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Chicken and Leek Pie

  • Prep time: 30 minutes
  • Cook time: 30 minutes
  • Total time: 1 hour
  • Serves: 4 - 6 People

Ingredients

  • Puff pastry
  • 6 Chicken thighs
  • 150 g Speck, (or could use pancetta or bacon)
  • 150 mL Chicken bone broth or stock
  • 2 Leeks
  • 2 Lemons
  • 1 small handful Rosemary
  • 1 small handful Thyme
  • 1/2 handful Tarragon, (optional)
  • Butter
  • 100 mL Cream
  • 1 tbsp Corn flour
  • 1/4 bottle White wine
  • Salt
  • Pepper
  • Olive oil
  • 1 Eggs

Method

  • 1)

    Put pie dish into the freezer.

  • 2)

    Turn pot up to high heat on stove and cover bottom of pan with oil. Leave to heat up oil.

  • 3)

    Once oil has heated up, add chicken thighs in batches to pan (don’t overcrowd pan). Crack of pepper and pinch of salt on chicken.

  • 4)

    Flip after approx 4 mins, then cook for approx 1 min on other side. Set aside and repeat with rest of chicken. Once all cooked turn pot down to low heat.

  • 5)

    Dice up speak then add to pot on low, leave to render down.

  • 6)

    Chop up leeks into slices.

  • 7)

    After a couple of mins of speck cooking, add approx 50g butter to pot then add leeks in. Intermittently stir leeks till sweated down and translucent.

  • 8)

    Pick leaves off rosemary and thyme and finely chop together. Then pick of tarragon leaves and gently chop to avoid bruising.

  • 9)

    Once leeks have started to sweat down, add the herbs in, zest of 2 lemons and good crack of pepper. Leave to cook on low heat.

  • 10)

    Chop up chicken into chunks.

  • 11)

    After leeks/speck has been cooking for approx 20 mins, increase heat to high and add in white wine. Want to reduce the mixture to approx 1/2.

  • 12)

    Then add approx 150mL of broth in and add chicken in. Pop lid on and bring broth up to a boil. Then turn off the heat completely.

  • 13)

    Need to use your intuition a bit with thickening up the mixture, because everyone’s will be a bit different. Want a gravy consistency. We added 1 tablespoon of cornflour. Then stir. Then add cream.

  • 14)

    Give your pie a taste. Ensure enough salt, pepper and you’re happy with a gravy type consistency.

  • 15)

    Preheat oven to 220C and grab pastry out of freezer. Get dishes out of freezer.

  • 16)

    Pour mixture into dishes. Only fill to 3/4. Then put in the freezer to cool.

  • 17)

    Whisk up 2 eggs to create egg wash and put a pinch of salt into egg.

  • 18)

    Fill a cup with water and put next to pastry too.

  • 19)

    Watch highlight to see how we created a steam hole.

  • 20)

    Brush edges of tray with water, lay pastry over dish, trim away excess.

  • 21)

    Lightly brush with egg wash.

  • 22)

    Put into oven on 220C for 25-40 mins depending on oven. Ours took 35 mins.

  • 23)

    Enjoy!!

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