Easy Chicken and Leek Pie
Hannah Kate
Rated 5.0 stars by 1 users
Category
Chicken
Author
Hannah Kate
Servings
4
Prep Time
10 minutes
Cook Time
60 minutes
This recipe is one of my favourites. It is so full of flavour you would think that you have been slaving in the kitchen for hours, when really it is all prepped and ready in under an hour!
You want to only use the really light green/white part of the leeks as the dark green parts are very chewy! They tend to hold a lot of dirt so I always thinly slice the leeks and then wash them under cold water in a colander.
Ingredients
- 1 kg chicken breast, diced
- 2 leeks, thinly sliced light green and white part only
- 1 small brown onion, diced
- 4 cloves garlic, minced
- 140 ml dollop cream
- 25 grams butter
- 2 tbsp flour
- 1 tsp djon mustard
- ½ cup water
- 1 chicken stock cube crumbled
- 5 sprigs thyme leaves pulled off stork
- 1-2 sheets store bought puff pastry
- 1 egg beaten
- salt & pepper to taste
- 2 tbsp olive oil
Directions
pre-heat oven to 195° celcius
- Heat olive oil in a deep pan and fry off onion and leek for 5 minutes on a medium heat.
- Add in the garlic, chicken, thyme and cook for a further 3 minutes.
- Add in butter, flour and mix through - cook for a further minute and then add in cream, dijon mustard, water, stock cube and cook for a few more minutes until the chicken is just cooked through.
- Place chicken mixture into a medium sized baking dish and cover with puff pastry sheet (I have cut out leaf shapes to add on for decoration) and brush pastry with the egg wash.
- Bake in the oven for 30-40 minutes until the pastry is nice and golden brown.
Recipe Note
I like to serve mine with some nice steamed green beans.
