Absolutely delicious as the evenings get a bit cooler! Thanks so much to @jobarrett for our crispy pastry tips!
Chicken and Leek Pie
Prep time: 30 minutes
Cook time: 30 minutes
Serves: 4 - 6 People
- Prep time: 30 minutes
- Cook time: 30 minutes
- Total time: 1 hour
- Serves: 4 - 6 People
- 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)
- 100 mL Cream
- 1 tbsp Corn flour
- 1/4 bottle White wine
- Olive oil
- 1 Eggs
Put pie dish into the freezer.
Turn pot up to high heat on stove and cover bottom of pan with oil. Leave to heat up oil.
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.
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.
Dice up speak then add to pot on low, leave to render down.
Chop up leeks into slices.
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.
Pick leaves off rosemary and thyme and finely chop together. Then pick of tarragon leaves and gently chop to avoid bruising.
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.
Chop up chicken into chunks.
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.
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.
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.
Give your pie a taste. Ensure enough salt, pepper and you’re happy with a gravy type consistency.
Preheat oven to 220C and grab pastry out of freezer. Get dishes out of freezer.
Pour mixture into dishes. Only fill to 3/4. Then put in the freezer to cool.
Whisk up 2 eggs to create egg wash and put a pinch of salt into egg.
Fill a cup with water and put next to pastry too.
Watch highlight to see how we created a steam hole.
Brush edges of tray with water, lay pastry over dish, trim away excess.
Lightly brush with egg wash.
Put into oven on 220C for 25-40 mins depending on oven. Ours took 35 mins.