Chicken and Leek Pie Recipe
Individual chicken and leek pot pie with a puff pastry lid and a loaded filling featuring a mustard, creme fraiche and white wine sauce, proper comfort food!
Servings 2 Servings
Calories 1419kcal
Ingredients
- 300 g Boneless and Skinless Chicken Thighs 10oz
- 1 Small-Medium Onion 100g
- 250 ml White Wine 1 Cup
- 175 ml Chicken Stock ¾ Cup
- 2 Sprigs Thyme
- 1 Bay Leaf
- 12 Black Peppercorns
- 1 Large Leek 400g
- 30 g Butter 2 tablespoon
- 1 teaspoon Cooking Oil
- 1 tablespoon Wholegrain Mustard
- 175 ml Full Fat Creme Fraiche ¾ Cup
- 150 g Enough Puff Pastry to Cover the Pots Approx 150g or 5oz
- 1 Egg Yolk
- 1 Pinch Coarse Sea Salt
Instructions
- Peel the onion, top and tail it and cut it into 3 thick rings.
- Pour the white wine and chicken stock into a medium (20cm or 8") saucepan and add the sliced onion, sprigs of thyme, bay leaf and black peppercorns.
- Bring to a simmer over a medium heat, add the chicken thighs and simmer for 15 minutes.
- Peel the outer leaves from the leek and trim the top and bottom, give it a good clean and then cut into rings about 5-6mm (¼") thick.
- Heat a 28cm or 11" frying pan over a medium heat and add the butter and oil.When the butter has melted, add the leeks and cook to soften, stirring every few minutes until the chicken is cooked. The aim is not to colour the leeks, so if they start to caramelise, turn the heat down a little.
- Remove the chicken and allow it to cool for a couple of minutes. Turn the heat up under the liquid we poached the chicken in and reduce it by a third to a half, then strain it through a fine mesh sieve into the leeks.
- Cut the chicken into strips and add it to the leek mix.
- Stir through the grainy mustard and creme fraiche, turn the heat to low and have a taste, adding salt as required.
- Spoon the filling into pie dishes. I use 2 pie dishes that hold around 400ml of liquid, which are 12.5cm in diameter and around 5cm deep (5"x2"). This should fill the pie dishes almost to the top, then cool completely before adding the lid.
- Cut the puff pastry so that it is 2.0-2.5 cm (¾-1") larger than the pie dish, then cut two slits into the puff pastry.
- Run around the edge of the bowl with cold hot water and then add the lids pressing gently to seal.
- Brush the pastry lids with beaten egg yolk and sprinkle with flaky sea salt and bake in the oven at 180°C or 350°F for 40-45 minutes.
Nutrition
Serving: 1 | Calories: 1419kcal | Carbohydrates: 73g | Protein: 52g | Fat: 96g | Saturated Fat: 40g | Polyunsaturated Fat: 51g | Trans Fat: 2g | Cholesterol: 418mg | Sodium: 999mg | Fiber: 8g | Sugar: 12g
