Chicken and leek pie
A simple homemade pie made with Australian chicken and crisp pastry is something the whole family will enjoy. Try making double quantities of the filling and freezing half so its fast to make a second pie later. ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.
Serves
4-6.Preparation time
10 minsCooking time
60 minsIngredients
- • 3 chicken breasts, skin off
- • 2 medium leeks, washed and chopped in 1cm slices
- • 2 tablespoons olive oil
- • 50g butter
- • 2 tablespoons plain flour
- • 2 cups low salt chicken stock
- • ½ cup milk (optional)
- • 2 bay leaves
- • sea salt and freshly ground black pepper.
- • 1 sheet of high quality butter puff pastry
- • 1 egg, beaten
Method
Using a large heavy bottomed frying pan, or saute pan on a low to medium heat, add one tablespoon of the olive oil, gently cook the leek until it softens and starts to lightly brown. Remove the cooked leek from the pan and set aside. Add butter and 1 tablespoon of olive oil to the pan, return it to a medium heat and cook the chicken until it changes colour. Sprinkle the chicken pieces with flour stir to coat thoroughly. Pour in the chicken stock and milk, then add the bay leaf and stir until sauce starts to thicken. Turn heat down to low, add the cooked leeks and cook further for approximately 15 minutes on a slow simmer stirring occasionally until chicken is just cooked through. Transfer to an oven proof pie dish cover with cling wrap and set aside to cool (about 30-40 minutes). Preheat oven to
180°C. Uncover the chicken and leek mix and brush the sides of pie dish a little water, cover the pie with rolled puff pastry, poke a small hole in the centre to allow steam to escape during cooking and then use either use your fingers or a fork to crimp the edge of the pastry then decorate the pie with pastry offcuts. To turn the pie golden brown, lightly brush with beaten egg. Bake the pie for 40-45 minutes or until the pastry is golden brown and the filling is piping hot. If the top starts to colour too quickly, cover pie with a sheet of grease proof or baking paper to prevent it going too dark too
fast. Serve piping hot with mashed potatoes and your favourite green vegetables. Serves 4-6.
