Chicken Leek And Mustard Pie Recipes

CHICKEN, LEEK AND MUSTARD PIE

Steps:

• Thickly slice chicken thighs. Cut slices in half so you have large chunks of meat.
• Heat a large frying pan or heavy-based saucepan with 2 TBSP of the oil. Brown the chicken in two batches until lightly golden, then removed and place in a bowl. Add chicken bacon to the pan and saute for 2-3 minutes until lightly golden. Add to the chicken and set aside to cool.
• Add remaining oil to the pan. Add leek, cover and saute for a couple minutes until softened. Remove lid and cook the leek until the juices have evaporated. Add garlic and marjoram and saute for a minute. Add to the chick, cover with a paper towel and set aside.
• Meanwhile prepare bechamel sauce: melt butter in a saucepan and sprinkle in the flour and stir. Cook for 2 minutes over gently heat. Add salt and pepper and stir well.
• Continue stirring and add the milk slowly, 1/2 cup at a time. Stir until the sauce begins to thicken and is smooth. Simmer on low heat for 2 minutes then stir in cheese and mustard. Stir well, simmer for 2 minutes then removed from heat. Spread across a shallow dish to assist cooling. The sauce MUST be cold before continuing.
• Brush a 2cm deep, 26-28cm square, or round pie dish with melted butter. Brush one sheet of filo with butter and line the dish (Butter side up). Repeat to make 8 layers. Keep pastry covered with a clean damp cloth while layers to keep it from drying out.
• Take the bowl of cooled chicken, bacon and leek and tip into a sieve paced over a bowl. drain away the excess cooking juices and discard. combine with the cooled bechamel sauce in a large bowl and mis well with a fork. spread evenly into the filo base.
• Butter and layer the remaining 8 pieces of filo pastry to make the lid. Brush pie edges with milk then press the pastry lid on and shap it to the ede of the pie tin, trimming off any excess pastry with kitchen scissors or a small knife. Brush with remiaing butter and sprinkle with seeds.
• Bake 200 degrees C for 35-40 minutes.
• NOTE:.
• A baking tin will transfer heat better than a ceramic dish and will result in a pie with a well-cooked base. Therefor if using a ceramic dish, increase cooking time.

MUSTARD CHICKEN & LEEK ONE-POT

Steps:

• Heat the oil in a wide casserole dish over a medium-high heat, and season the chicken all over. Cook the chicken on all sides until the skin is crisp and golden brown (they don't need to be cooked through at this point). Transfer to a plate.
• Discard all of the fat in the pan except about 1 tsp, and fry the leeks for 5-6 mins until starting to turn bright green and tender. Add a splash of water if the leeks are beginning to turn golden. Scoop out and set aside with the chicken.
• Tip the potatoes into the pan, then pour over the chicken stock and nestle in the thyme. Cook, uncovered, over a high heat for 10 mins, then reduce the heat to medium. Stir in the mustard, crème fraîche, peas and leeks. Nestle the chicken back into the pan, so it's mostly covered by the sauce.
• Put on the lid and cook for about 20-25 mins until the chicken is cooked through and the potatoes are tender. If you prefer a thicker sauce, mix the flour in a small bowl with 2 tbsp cold water. Stir into the sauce and simmer with the lid off for 2-3 mins more until the sauce thickens. Grind over some black pepper to serve.

CHICKEN AND LEEK PIE

Steps:

• To roast chickn: Place a heavy baking sheet in the oven and preheat the oven to 400°F Sprinkle the chicken legs with salt and pepper and drizzle with olive oil.
• Once the baking sheet is hot, place the chicken legs on the baking sheet and roast in the oven for 20 minutes. Turn chicken legs over and continue roasting for a further 20 minutes or until the chicken legs are golden brown and cooked through. Set aside to cool slightly. Reserve the pan drippings on the baking sheet.
• Shred the chicken meat into bite-size pieces and place the pieces in a bowl. You should have about 12 ounces of chicken meat. Discard the sinew, bones and skin.
• To prepare the filling: Melt the butter in a heavy large saucepan over medium heat. Add the onion and leek and sauté for 5 minutes or just until tender. Stir in the mustard, then the flour. Cook over low heat for 2 minutes, stirring constantly.
• Slowly whisk in the chicken broth, 3/4 cup of milk and the cream. Mix in the reserved pan drippings. Simmer for 5 minutes, stirring occasionally, or until the sauce thickens. Stir in the shredded chicken and tarragon. Season the chicken mixture to taste with salt and pepper. Cover and refrigerate the mixture until cold.
• To assemble pies: Spoon the chilled chicken mixture into a 1 1/2 quart baking dish. Roll out the sheet of puff pastry into an 11-inch square. Drape the puff pastry over the chicken mixture and press it over the rim of the baking dish to seal. Cut slits into the pastry to allow steam to escape.
• Mix the egg and remaining 1 tablespoon of milk in a small bowl to blend. Brush some of the egg mixture over the pie. Set the pie on a heavy baking sheet and bake for 50 minutes or until pastry is golden brown all over. Set aside for 30 minutes to cool slightly.