easy chicken and leek pie recipe?

[Kathryn34]

...that is tried and tested!!!

Thankyou!!

xx

[maxi]

Just made this a couple of weeks ago so I'm guessing quantities.

I used a loose bottomed cake tin as I like deep pies iykwim. So, here goes:

3 chicken breasts
2/3 leeks, depending on size
1 pack of ready made shortcrust pastry
1 oz butter
approx 2 tablespoons of plain flour
1 pint of milk
a pinch of dried thyme
Chicken stock
Knob of butter

Grease and line your pie dish and pre heat oven to what ever temp your packet of pastry recommends. Roll out your pastry, cover the dish and leave to rest. Make sure you have left enough to cover the pie. Using sisscors, cut your chicken breasts into rounds, i.e width ways rather than length, place in a pan and poach in the chicken stock, stirring occasionally until cooked. Set aside. Heat a knob of butter in a pan and saute the leeks until softened, this should only take a few mins. Make your white sauce , adding a pinch of thyme when done.(if you need the instructions for this let me know).

Starting with the chicken, add a layer to the bottom of the dish, the add a layer of leeks, then chicken, then leeks. Pour over the white sauce (you may not need all of it). Roll out your pastry lid, use some beaten egg on the edges and 'knock' the edges together - make sure you do this thouroughly (sp) as you don't want the filling to escape! Brush the top with beaten egg and bake for approx 45 mins.

It gets better the longer you leave it!

[Princess25]

Sounds yummy!

[matilda s mum]

I have this one from somewhere - might even have been from on here! Is delicious, would recommend it.

chicken and leek pie

Ingredients
• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 2 medium leeks, washed, trimmed and thickly sliced
• 4 skinless chicken breasts, cut into bite-size pieces
• 1 garlic clove, crushed
• 150ml white wine
• 150ml chicken stock, hot
• 142ml carton double cream
• Sprigs fresh tarragon, leaves picked and roughly chopped
• 375g pack ready-rolled puff pastry
• 1 medium egg

Method: How to make chicken and leek pie
1. 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.
2. Add the chicken pieces and cook, stirring, for another 4-5 minutes.
3. Stir in the garlic, add the wine and bubble away until reduced by two-thirds.
4. Pour in the stock and simmer until reduced by half.
5. Add the cream and tarragon, bring to the boil, then simmer for 5-6 minutes until thickened.
6. Season, then spoon into a 2.5-litre pie dish (or 4 x 300ml ovenproof dishes). Set aside to cool.
7. 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.
8. Meanwhile, preheat the oven to 220C/fan200C/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.

[carla]

i have on for chicken, leek and bacon pie but i have packed it will dig it out when i can for you.

[Kathryn34]

Finally got round to making this today....using matildas mums recipe. V. tasty.....took quite a while to make though!!! All of it was scoffed though!

Thanks
x

[sarahdavid]

just jotted down the ingredients so gonna make it tonight, yummy! x

[matilda s mum]

Originally Posted by Kathryn34

Finally got round to making this today....using matildas mums recipe. V. tasty.....took quite a while to make though!!! All of it was scoffed though! Thanks x

I thought it was reasonably quick to make - at least it is compared with my over fave pie of beef, mushroom and ale, which takes hours of simmering!

Glad you enjoyed it though! xx

Originally Posted by sarahdavid

just jotted down the ingredients so gonna make it tonight, yummy! x

so how was it? hope it was yummy! xx

[Kathryn34]

Prob took longer than it should due to looking after james (5 months) whilst making the filling and him waking from his nap and needing feeding/changing, Then when on to the pastry bit looking after Holly (2 yrs) and letting her have a bit of pastry to cut shapes out of...which she needed help with then having to sort out the veg we were having with it whilst Holly was doing a bit of "magic painting book"....again which needed mummy's help/attention every now and then!!!

Kids!!!


Is it possible to make the filling...leave it in the fridge overnight and then bring the filling up to room temp and then just pop on some pastry??? Also the pastry seemed to go brown a lot quicker than anticipated....probably due to us having a fan oven. Was v tasty though, thanks!

xx

[matilda s mum]

Originally Posted by Kathryn34

Prob took longer than it should due to looking after james (5 months) whilst making the filling and him waking from his nap and needing feeding/changing, Then when on to the pastry bit looking after Holly (2 yrs) and letting her have a bit of pastry to cut shapes out of...which she needed help with then having to sort out the veg we were having with it whilst Holly was doing a bit of "magic painting book"....again which needed mummy's help/attention every now and then!!!

Kids!!!


Is it possible to make the filling...leave it in the fridge overnight and then bring the filling up to room temp and then just pop on some pastry??? Also the pastry seemed to go brown a lot quicker than anticipated....probably due to us having a fan oven. Was v tasty though, thanks!

xx

bless you honey - think we can all empathise with that one - jobs do take twice as long these day!
I'm sure you could leave the filling in the fridge overnight as has been thoroughly cooked (make sure chicken well cokked though!) and I guess you could put foil over for first 10 mins to prevent burning the pastry. trial and error I guess as all ovens different.
glad you like it though xx