Chicken and Leek Pie
This is one of my most popular recipes- it’s creamy, comforting and delicious. Everything a chicken and leek pie should be!
INGREDIENTS:
Olive oil
1-2 garlic cloves, crushed
1 leek, sliced
1 celery, finely sliced
50g butter
50g flour
500ml chicken bone broth
Bay leaf
500g chicken, diced
Handful chopped herbs like parsley, sage & oregano
1 Tbs lemon zest
1 Tbs Dijon mustard
1 sheet short crust pastry
1 egg yolk
METHOD:
Heat some olive oil in a pot and sweat off the garlic, leek and celery until soft & fragrant, then set aside. Now melt the butter in the pot and slowly add the flour to make a thick paste, or roux. Next, add hot chicken broth to the roux, in small portions, and keep stirring to make a creamy sauce. You could add a couple of spoons of cream or creme fraiche here to make it extra decadent. Pop in the bay leaf and diced chicken and let it poach for 8-10 min until just cooked. Take off the heat to cool & gently stir in the garlicky leeks, chopped herbs, mustard & lemon zest. Season with salt and pepper. Preheat the oven to 180 degrees. Once cool, spoon your filling into a pie dish & top with a sheet of pastry. Brush with egg yolk and bake for 30 minutes until golden and hot inside. Enjoy with a fresh green salad!
Notes:
My all time favourite short crust pastry brand is Careme. It’s made with real, natural ingredients and tastes great.