I must admit that my first attempt at making this pie was because I was seduced by a 3 for 2 offer on leeks and ended up with way too many leeks.
But who can deny the creature comforts of a chicken pie, now that winter is well and truly here. This recipe is especially quick and easy, by browning the chicken with the vegetables and making the sauce all in the same pot. No muss, no fuss!
- 1 teaspoon garlic
- 1 medium onion, diced
- 125g chestnut mushrooms, quartered
- 500g leeks, chopped
- 250g chicken breast or thigh, cubed
- 25g flour
- 1/2 teaspoon dried thyme
- 1 tablespoon butter
- 300 ml hot chicken stock
- 1x 375g sheet all-butter ready-rolled puff pastry
Preheat the oven to 200 C.
In a heavy-based frying pan, heat the oil and sautee the onion, mushrooms and leeks until soft.
Turn the chicken cubes in the flour and thyme, and then melt the butter in the onion, mushroom and leek pan before adding the floury chicken and any remaining flour. Stir around with the onion, mushroom and leek until the chicken begins to colour.
Pour in the hot stock, stirring to form a sauce. Bring to a boil and let bubble for 5 minutes.
Pour contents into a dish or individual ramekins. Cut puff pastry to cover your dish. Dampen the edges of the dish with water and pop on the puff pastry lid; sealing the edges with your fingers or the prongs of a fork. Create a steam hole in the middle by cutting a small criss-cross.
Cook the pies for about 20 minutes until golden, turning the dish around halfway through cooking. Enjoy!
Me & Little Miss A