Here is a photo and recipe for my delicious Chicken and Leek Pie. Hope you enjoy trialing the recipe if you get a chance! :)
INGREDIENTS
• 2 tablespoons oil (for the pan)
• 20g butter (for the pan)
• 750g chicken thigh fillets chopped
• 1 Leek halved, washed and sliced
• 3 tablespoons plain flour
• 1 cup (250ml) Chicken stock
• ½ cup thickened cream
• 3-4 sheets frozen ready-rolled shortcrust pastry just thawed (using 24cm quiche pan)
• ¼ cup any white wine
• 1 egg slightly beaten
METHOD
Step 1
Preheat oven to 200°C/180°C fan-forced. Heat oil and butter in a deep-frying pan over medium-high heat. Add chicken. Cook, stirring, for 5 to 7 minutes or until browned. Add leek. Cook, stirring, for 5 minutes or until leek has softened. Add white wine. Bring to the boil.
Step 2
Add stock and cream. Bring to the boil.
Step 3
Add flour. Stir for 1 minute. Remove from heat. Season with salt and pepper.
Step 4
Line a 24cm quiche pan with shortcrust pastry. Trim excess. Fill with chicken mixture. Brush edges of pastry with egg. Top with puff pastry. Trim excess. Press down edges with a fork to seal. Brush with egg. Bake for 25 to 30 minutes or until golden. Serve.
