CHICKEN & LEEK PIE
Make our comforting chicken and leek pie with a flaky puff pastry crust. Bursting with seasonal flavours, this easy pie recipe is perfect for entertaining.
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 3h
Number Of Ingredients 18
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.
Nutrition Facts : Calories 762 calories, Fat 49 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 27 grams carbohydrates, Fiber 2 grams fiber, Protein 55 grams protein, Sodium 2.78 milligram of sodium
THE BEST CHICKEN AND SWEET LEEK PIE WITH FLAKY PASTRY
Make and share this The Best Chicken and Sweet Leek Pie With Flaky Pastry recipe from Food.com.
Provided by loveleesmile
Categories < 4 Hours
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Prepare the chicken:Preheat the oven to 425°F (220°C). Take a large casserole pot and add your olive oil and butter.
- Add the chicken, leeks, carrots, celery, and thyme and cook slowly on the stove for 15 minutes. Turn the heat right up, add the flour, and keep stirring for a couple of minutes before adding the wine, a wineglass of water, and the milk. Season with a little salt and freshly ground black pepper, then cover with a tight-fitting lid and simmer very slowly on the stove for 30 to 40 minutes until the chicken is tender. Stir it every so often so it doesn't catch on the bottom of the pan. The sauce should be loose but quite thick. If it's a little too liquid, just continue to simmer it with the lid off until it thickens slightly. (At this point you can let it cool and keep it in the fridge for a couple of days if you want to - it can also be eaten as a stew.)
- Assemble the pie: Pour the chicken mixture into an appropriately sized pie dish. Squeeze the meat out of the sausage skins, roll it into little balls, brown them in a little oil and sprinkle them over the stew.
- Roll out your pastry to about 1/4 inch thick. Egg-wash the rim of the dish and drape over the pastry, using a knife to trim the edge of the dish. Egg-wash the top of the pastry to make it go golden while cooking, then pinch it to crimp it round the edges (there's no need to do this, but I like to as my mum always does it and it makes it look pretty). I use the back of a knife to lightly crisscross the top - this allows the pastry to go crisp and flaky. Cook the pie in the center of the oven for about 30 to 40 minutes, until golden on top. I like to serve this with corn off the cob and mashed potato.
Nutrition Facts : Calories 891, Fat 55, SaturatedFat 16.8, Cholesterol 204.2, Sodium 691.2, Carbohydrate 47.3, Fiber 3.4, Sugar 3.4, Protein 46.4
SWEET PIE OR BISCUIT PASTRY
Make and share this Sweet Pie or Biscuit Pastry recipe from Food.com.
Provided by Roxy M
Categories Tarts
Time 10m
Yield 1 large pie
Number Of Ingredients 4
Steps:
- Combine flour and sugar.
- Rub in butter.
- Add eggs and mix.
- Use as desired.
Nutrition Facts : Calories 5171.2, Fat 217.6, SaturatedFat 131.7, Cholesterol 957.3, Sodium 1583.9, Carbohydrate 727.8, Fiber 16.9, Sugar 252.4, Protein 79.2
HEARTY CHICKEN AND LEEK PIE
I've adapted this pie from a number of different recipes, including a Jamie Oliver recipe. The apple cider vinegar gives it a bit of a tang which I like. I also play around with the type of herbs I use - thyme, marjoram, parsley, oregano are all good. And I just use dried herbs if I don't have any fresh herbs on hand.
Provided by Kates Kitchen
Categories Savory Pies
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit).
- Melt the butter with a splash of oil in a saucepan over medium heat. Add leeks and garlic and sweat gently for about 10 to 15 minutes until tender.
- Meanwhile heat a wide frypan or saute pan over medium heat and add a splash of oil. Fry the chicken seasoned with salt, pepper and herbs until the chicken is browned.
- Add the leeks, then stir in corn flour. Pour in the stock and add the apple cider vinegar. Adjust the amount of stock depending on how much sauce you like. You can also add a bit more cornflour if the sauce looks a bit too thin.
- Simmer gently for around 15 minutes.
- Spoon the chicken mixture into a 1.2L - 1.9L (1.5-2 Quart) pie dish.
- Cut a piece of defrosted puff pastry big enough to make a lid over pie dish plus a 2cm border to place around the rim.
- Line the rim of the pie dish with a 2cm border of pastry, brush with a little water and then top with the pastry lid. Crimp the edges together with a fork. If you can't be bothered with the extra border just fit the pastry lid. Make a little slit in the middle of the pastry to let the steam escape.
- Beat the egg with a splash of milk. Use a pastry brush to brush the top of the pastry with the egg mixture. This will help the pastry brown and crisp nicely.
- Bake the pie for around 20 minutes until the pastry is crisp and golden.
Nutrition Facts : Calories 875.7, Fat 56, SaturatedFat 16.4, Cholesterol 191.9, Sodium 470.2, Carbohydrate 42.5, Fiber 2, Sugar 3.8, Protein 48.6
CHICKEN AND LEEK PIE
Make and share this Chicken and Leek Pie recipe from Food.com.
Provided by Lou van
Categories Savory Pies
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 19
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.).
Nutrition Facts : Calories 750.9, Fat 53.7, SaturatedFat 16.6, Cholesterol 260.8, Sodium 543.3, Carbohydrate 29.8, Fiber 2.6, Sugar 2.8, Protein 36.8
LEEK PIE
This deliciously moreish, flaky pie is a mildly cheesy version of the famous flamiche of Picardy, in northern France, where the filling is more usually a simple mixture of chopped leeks, butter and a little cream.
Provided by English_Rose
Categories Savory Pies
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400F and place a flat baking sheet on the middle shelf. Remove the pastry from its plastic wrapping (set this aside), cut it into 2 equal parts, then gently roll into slightly thinner 10in squares. Put one onto a lightly buttered baking sheet, cover with the plastic wrapping and put the other pastry sheet on top. Chill for 30 minutes.
- Meanwhile, melt the butter in a frying pan, add the leeks and cook for about 20 minutes, or until they are soft. Mix together the cream cheese, cream, nutmeg and chives in a small bowl. Mix in the leeks and leave to cool.
- Remove the pastry from the fridge and set aside the top sheet on the plastic wrapping. Spread the cooled leeks over the pastry base, leaving a 3/4in edge uncovered. Scatter with the Parmesan and paint the edge with the egg yolk. Form a lid with the other square of pastry and allow the edge of this to flop down onto the bottom layer. Press together lightly. Brush the top with more beaten egg and press the edges together with a fork; trim the sides to neaten.
- Make a few small cuts in the centre of the pie to allow steam to escape. Decorate with the point of a knife, in a criss-cross pattern. Slide the pie on the baking sheet into the oven on top of the pre-heated tray. Bake for around 35-40 minutes or until golden brown, puffed and crisp. Allow to cool for 10 minutes. Cut into wedges and serve.
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