Why chicken and leek pie is a favourite
Making a homemade Chicken and Leek Pie is much more satisfying than buying a ready made version. You can control the quality of the ingredients and ensure the sauce is perfectly seasoned. The mild flavour of the leeks pairs beautifully with the succulent chicken pieces. This dish is also very versatile as you can serve it with your favourite side dishes like mash or seasonal greens.
A step-by-step guide to chicken and leek pie
Sautéing: Heat the butter in a large pan and add the chopped chicken and sliced leeks. Cook them over a medium heat until the chicken is golden and the leeks are tender. This initial step builds the base flavour for the Chicken and Leek Pie. Season the mixture with a little salt and pepper before moving to the next stage.
Sauce: Sprinkle the flour over the cooked chicken and leeks then stir well for one minute. Gradually pour in the chicken stock while stirring constantly to avoid lumps. Add the double cream and let the sauce simmer until it becomes thick and glossy. Ensure the sauce is well combined before removing the pan from the heat.
Covering: Transfer the creamy mixture into a medium sized ovenproof pie dish. Unroll the puff pastry and place it over the top of the dish to cover the filling. Trim any excess pastry from the edges and press down with a fork to seal it. This creates the classic look of a Chicken and Leek Pie.
Baking: Use a knife to make a small hole in the centre of the pastry for steam to escape. Brush the entire surface of the pastry with a beaten egg for a shiny finish. Place the dish in a preheated oven at two hundred degrees Celsius for thirty minutes. Bake until the pastry is well risen and deep golden brown.
Good advice for making chicken and leek pie
You can use leftover roast chicken to save time when making this Chicken and Leek Pie. Simply shred the cooked meat and add it to the sauce instead of frying raw chicken. Make sure to cut the leeks into even rounds so they cook at the same rate. If the pastry browns too quickly, cover it loosely with foil for the remaining time. For a deeper flavour, you can add a teaspoon of wholegrain mustard to the creamy sauce.
Let the filling cool slightly before adding the pastry lid to prevent it from becoming soggy. Press the edges of the pastry firmly against the dish to create a good seal. Brushing the top with beaten egg ensures a beautiful glossy finish after baking. Always check that the chicken is cooked through before serving.
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fish tacos with salmon or
clear fish soup with salmon.
