Chicken Leek Pie Recipes

CHICKEN & LEEK PIE

Steps:

• Put the chicken into a deep pan that is just large enough to hold it quite snugly. Pour in enough water to half-cover the bird, then tip in the peppercorns, bay leaves, thyme, onion and celery. Add ½ tsp salt and bring to the boil on the hob, then reduce the heat, cover tightly and simmer for 1 hr-1 hr 15 until tender.
• Transfer the chicken to a plate. Strain 425ml of the stock into a measuring jug (top up with water if you need to). Strip the meat off the chicken, cut into bite-sized pieces and put in a 1.7-litre pie dish.
• Put the eggs in boiling water and boil for 6 minutes. Drain, cool them under cold water and remove the shells. Quarter the eggs and nestle them in the pie dish among the chicken pieces.
• Heat the butter and oil in a large frying pan and fry the bacon until crisp. Add the leeks and cook for 2 minutes until softened. Stir in the flour and cook for 1 minute. Pour in the chicken stock a third at a time, stirring continuously and making sure the sauce is thick and smooth before adding the next batch. Stir in the mustard, crème fraîche and parsley, then add a squeeze of lemon juice and black pepper to taste. Add salt if needed. Spoon over the chicken and leave to cool.
• Meanwhile, preheat the oven to 220C/200C fan/gas 7. Reserve a quarter of the pastry for decoration and roll out the remainder to a shape about 5cm larger than the top of the pie dish, then cut a 2.5cm strip from all round the edge. Brush the edge of the dish with water and stick the pastry strip to it. Brush the strip with water. Flip the pastry lid over the rolling pin, lift it up and unroll over the pie. Press the edge on to the pastry strip to seal, and trim any excess with a sharp knife.
• Tap the blade of a small sharp knife all along the outside edge of the pastry (this helps the edge to rise during cooking), then flute it using the back of the knife. Make a hole in the lid centre with the tip of the knife, to allow steam to escape as the pie bakes.
• Roll out the pastry you put aside earlier. Cut 8 long strips each about 1cm wide, and two more strips each about 4cm wide. Cut the wider strips diagonally to make eight diamond leaf shapes. Mark the veins of the leaves with the tip of a sharp knife. Brush the pastry lid with beaten egg, then lay the eight thin strips on top, as in the picture. Brush again with egg and arrange the leaves in the centre, between the strips. Brush with egg.
• Chill the pie for 15 mins, if you have time, to set the pastry. Will keep in the fridge for one day - just add 4-5 mins to baking time. Bake for 30-35 mins until the pastry is crisp, puffed up and deep golden brown.

EASY CHICKEN AND LEEK PIE

Steps:

• 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.
• Add the chicken pieces and cook, stirring, for another 4-5 minutes. Stir in the garlic, add the wine and bubble away until reduced by two-thirds. Pour in the stock and simmer until reduced by half. Add the cream and tarragon, bring to the boil, then simmer for 5-6 minutes until thickened. Season, then spoon into a 2.5-litre pie dish (or 4 x 300ml ovenproof dishes). Set aside to cool.
• 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.
• Meanwhile, preheat the oven to 220°C/fan200°C/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.

EASY CHICKEN AND LEEK PIE

Steps:

• Preheat the oven to 190C/170C Fan/Gas 5.
• Heat a dash of olive oil in a large frying pan and cook the chicken pieces over a high heat for 3 minutes. Add the leek, garlic, soft cheese, mustard, stock cube and 200ml/7fl oz boiling water. Pour the mixture into a large ovenproof dish and lay the puff pastry sheet over the top. Brush with milk.
• Bake for 35 minutes or until the top is golden-brown and the pie is cooked through. Serve.

CHICKEN & LEEK PIE

Steps:

• Cut the chicken breasts into small pieces - I like mine about 1 to 2 inches square.
• Heat 2 tablespoons of the olive oil in a large pan until very hot. Brown the chicken pieces a few at a time, depending on the size of your pan. When they're all done, put them to one side.
• Add the rest of the oil to the pan. Add the onion and leek, cover and turn the heat down low. Cook like this for about 10 minutes until the onion and leek are nicely softened. Then add the flour, stir in well and cook until completely incorporated, which will take a couple of minutes or so.
• Add a cupful of the stock and stir. The sauce should immediately start to thicken. Add the rest of the stock, bit-by-bit, until you have about a third left.
• Add the chicken pieces back to the pan. Quarter the mushrooms and add them too. If the sauce seems a bit too thick, add a bit more stock. Add the thyme.
• Cook on a medium heat, uncovered, for about 10 minutes, and then pour in the cream. Cook for a further 10 minutes.
• If you are adding the potatoes, boil them separately and then chop into smallish pieces. Add to the sauce.
• Cook until the sauce has reduced to your preferred consistency. If it's too thick, add a bit more stock to thin it out. Season with salt and pepper to taste.
• Pour the sauce into a shallow ovenproof dish and top with the puff pastry. Cook at 200°C, Gas Mark 6 for 20-30 minutes, until the pastry is golden brown.
• Serve with veggie of your choice. Buttered carrots with parsley would go nicely, as would green beans.

CHICKEN AND LEEK PIE

Steps:

• Pre heat oven 170 (fan assisted), 190/ gas 5.
• Melt half the butter in a large frying pan,add the chicken and fry until coloured all over. Remove and set aside.
• Melt the remaining butter and fry the leeks and mushrooms for 5mins or until soft. Add the chicken and stir, sprinkle in the flour and stir well.
• Pour over the chicken stock, stir and season well. Simmer for 5mins over a gentle heat.
• Take off the heat and add the cream, stir well then add the tarragon. Stir again.
• Roll out the puff pastry. Place mixture into a pie dish and place puff pastry lid on top, crimp the edges and brush with the beaten egg. Place in pre heated oven for 30 mins or until pastry has turned golden brown. Best served with steamed new potatoes!

CHICKEN AND LEEK PIE

Steps:

• Put the chicken into a deep pan that is just large enough to hold it quite snugly. Pour in enough water to half cover the bird, then tip in the peppercorns, bay leaves, thyme, onion and celery. Add the salt and bring to the boil on the hob, then reduce the heat, cover tightly and simmer for 1-11⁄4 hours until tender.
• Transfer the chicken to a plate. Strain 425ml/3⁄4 pint of the stock into a measuring jug (top up with water if you need to). Strip the meat off the chicken, cut into bite-sized pieces and put in a 1.7 litre/3 pint pie dish.
• Put the eggs in boiling water and boil for 6 minutes. Drain, cool them under cold water and remove the shells. Quarter the eggs and nestle them in the pie dish among the chicken pieces.
• Heat the butter and oil in a large frying pan and fry the bacon until crisp. Add the leeks and cook for 2 minutes until softened. Stir in the flour and cook for 1 minute. Pour in the chicken stock a third at a time, stirring continuously and making sure the sauce is thick and smooth before adding the next batch. Stir in the mustard, crème fraîche and parsley, then add a squeeze of lemon juice and black pepper to taste. Add salt if needed. Spoon over the chicken and leave to cool.
• Meanwhile, preheat the oven to 220C/Gas 7/fan 200°C Reserve a quarter of the pastry for decoration and roll out the remainder to a shape about 5cm/2in larger than the top of the pie dish, then cut a 2.5cm/1in strip from all round the edge. Brush the edge of the dish with water and stick the pastry strip to it. Brush the strip with water. Flip the pastry lid over the rolling pin, lift it up and unroll over the pie. Press the edge on to the pastry strip to seal, and trim any excess with a sharp knife.
• Tap the blade of a small sharp knife all along the outside edge of the pastry (this helps the edge to rise during cooking), then flute it using the back of the knife. Make a hole in the lid centre with the tip of the knife, to allow steam to escape as the pie bakes.
• Roll out the pastry you put aside earlier. Cut 8 long strips each about 2.5cm/1⁄2in wide, and two more strips each about 4cm/11⁄2in wide. Cut the wider strips diagonally to make eight diamond leaf shapes. Mark the veins of the leaves with the tip of a sharp knife. Brush the pastry lid with beaten egg, then lay the 8 thin strips on top, as in the picture. Brush again with egg and arrange the leaves in the centre, between the strips. Brush with egg.
• Chill the pie for 15 mins, if you have time, to set the pastry. (Can be made a day ahead up to this point. Keep chilled and add 4-5 extra minutes at baking time.) Bake for 30 - 35 miutes until the pastry is crisp, puffed up and deep golden brown.).