Introduction
Indulge in the comforting flavors of a homemade chicken and leek pie, filled with succulent chicken thighs, leeks, and a rich, creamy sauce, all encased in a buttery puff pastry. This dish is perfect for a cozy family dinner or special gathering, bringing warmth and satisfaction in every bite.
Detailed Ingredients with measures
For the Pie Filling:
– 50g (3 1/2 tablespoons) unsalted butter, divided
– 750g (1.5 pounds) skinless, boneless chicken thighs, cut into 1.8 cm (3/4 inch) bite-sized pieces
– 1/4 teaspoon each of black pepper and kosher salt
– 80g (3 ounces) streaky bacon, chopped into 1 cm (0.4 inch) squares
– 2 leeks
– 2 celery stems, sliced 4 mm (0.2 inch) thick
– 2 garlic cloves, finely minced
– 1/3 cup chardonnay or other dry white wine
– 1/4 cup plain (all-purpose) flour
– 1 tablespoon Dijon mustard
– 2 thyme sprigs (or 1/2 teaspoon dried thyme)
– 2 bay leaves (preferably fresh)
– 1 cup low-sodium chicken stock
– 1 cup thickened (heavy) cream
– 1/2 teaspoon kosher salt
– 1/4 teaspoon black pepper
For the Pie:
– 2 x 20 cm (8 inch) frozen butter puff pastry sheets, or a single sheet large enough to cover the baking dish (360g / 12 ounces)
– 1 egg, yolk and white separated, lightly whisked
Prep Time
Preparation Time: 1 hour and 15 minutes.
Cook Time, Total Time, Yield
Cook Time: 45 minutes
Total Time: 2 hours (including cooling)
Yield: Serves 4-6
Enjoy this delightful chicken and leek pie that not only promises an explosion of flavors but also a gratifying texture with its flaky pastry crust. Perfect for sharing and enjoying with loved ones!
Detailed Directions and Instructions
Prepare the Leeks
– Trim off the dark green ends and roots of the leeks.
– Cut each leek in half lengthwise, then slice into 1.8 cm (3/4 inch) squares.
Cook the Chicken
– In a large pan over high heat, melt half of the butter.
– Add the chicken pieces, season with 1/4 teaspoon each of black pepper and kosher salt.
– Cook until the surface turns white (the inside will still be raw).
– Remove the chicken from the pan and set aside, leaving the juices in the pan.
Prepare the Filling
– In the same pan, cook the bacon over medium heat for 1 minute.
– Add the leeks, celery, and garlic. Cook for 5 minutes until the vegetables are softened, avoiding browning.
– Pour in the white wine, stirring to deglaze the pan. Let it simmer until mostly evaporated.
– Reduce the heat to medium and add the remaining butter. Once melted, sprinkle the flour evenly over the mixture and stir for 1 minute to form a roux.
– Gradually pour in the chicken stock while stirring continuously to create a thick sauce.
– Add the Dijon mustard, cream, thyme sprigs, bay leaves, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir to combine.
– Return the chicken and any accumulated juices to the pan.
– Increase the heat and bring the mixture to a simmer. Reduce the heat to medium-high and let it simmer for 5 minutes, stirring regularly, until the sauce reaches a thick, creamy consistency.
– Remove from heat and allow the filling to cool for 1 hour.
Assemble the Pie
– Preheat the oven to 200°C (375°F) or 180°C (350°F) for fan-forced ovens.
– If necessary, connect the puff pastry sheets by brushing the edge of one sheet with egg white, overlapping with the second sheet by 0.5 cm (0.2 inch), and pressing to seal.
– Cut a piece of pastry to fit the top of your baking dish.
– Optional: Cut additional strips from the pastry to line the rim of the dish for an extra puffy edge.
– Fill the baking dish with the cooled chicken and leek mixture.
– If using pastry strips, place them along the rim of the dish.
– Place the pastry lid over the filling, pressing the edges to seal.
– Brush the pastry with the egg yolk.
– Cut a small “X” in the center of the pastry to allow steam to escape.
Bake the Pie
– Bake in the preheated oven for 45 minutes, or until the pastry is deep golden brown.
– Remove from the oven and let it rest for 5 minutes before serving.
Notes
Chicken Selection
– Use skinless, boneless chicken thighs for a more succulent filling.
Wine Choice
– Any dry white wine can be used; Chardonnay is a recommended choice.
Cooling Time
– Make sure to let the filling cool sufficiently before assembling the pie to avoid melting the pastry.
Pastry Handling
– Keep the puff pastry cold until ready to use for better puffing during baking.
Storage
– Leftover pie can be stored in the refrigerator and reheated before serving.
Cook techniques
Preparing the Leeks
Trimming off the dark green ends and roots ensures a cleaner taste and texture. Slicing leeks into even pieces helps them cook uniformly.
Cooking the Chicken
Using high heat initially helps to quickly sear the chicken, sealing in moisture, while seasoning with salt and pepper enhances the flavor.
Preparing the Filling
Cooking bacon first introduces a depth of flavor. Deglazing with white wine captures any browned bits from the pan, enriching the filling. Forming a roux with butter and flour allows for a thicker sauce.
Assembling the Pie
Connecting puff pastry sheets with egg white ensures a strong seal. Arranging additional strips creates a visually appealing edge and promotes even puffing.
Brushing the Pastry
Applying egg yolk on the pastry before baking contributes to a rich golden color and a glossy finish.
Baking the Pie
Baking at the correct temperature ensures even cooking and a crispy crust. Allowing the pie to rest afterward helps to set the filling for easier serving.
FAQ
Can I use chicken breast instead of thighs?
Yes, chicken breast can be used, but it may result in a drier filling if overcooked.
What can I substitute for white wine?
You can use chicken stock or apple juice if you prefer to avoid alcohol.
How long can I store leftover pie?
Leftover pie can be stored in the refrigerator for up to three days, or it can be frozen for longer preservation.
Can I make the filling ahead of time?
Yes, the filling can be prepared in advance and stored in the refrigerator until you’re ready to assemble the pie.
Is there a vegetarian option for this pie?
Yes, you can substitute chicken with mushrooms or a mix of your favorite vegetables and adjust the stock accordingly.
Conclusion
The creamy chicken and leek pie offers a delightful combination of flavors, with tender chicken, savory leeks, and rich cream encased in flaky puff pastry. This comforting dish is perfect for a hearty meal and can be enjoyed any time of the year, guaranteed to satisfy everyone’s appetite.
More recipes suggestions and combination
Chicken and Mushroom Pie
Combine the chicken with sautéed mushrooms for an earthy twist. Use the same creamy filling as the base.
Vegetarian Leek and Potato Pie
Replace the chicken with diced potatoes and add your favorite vegetables like carrots and peas for a tasty vegetarian alternative.
Chicken Pot Pie with Herbs
Enhance the flavors by incorporating fresh herbs such as parsley and dill into the filling for a more aromatic dish.
Seafood Pie
Swap the chicken for a mix of seafood like shrimp, scallops, and fish for a luxurious seafood pie bursting with flavor.
Curried Chicken and Leek Pie
Add curry powder to the filling for a unique and spicy twist on the traditional recipe.
Shepherd’s Pie Variation
Top the chicken filling with mashed potatoes instead of pastry for a comforting shepherd’s pie alternative.
Breakfast Pie
Incorporate eggs and cheese into the filling, making it a delightful breakfast pie option that’s perfect for brunch.
