Chicken and Leek Pie…. YUM!!!
Great for a winter’s night….
- 2 cups (500ml) chicken stock
- 600g chicken breast fillets
- 1 tablespoon olive oil
- 50g butter
- 1 large leek, sliced thinly
- 2 stalks celery, trimmed, chopped finely
- 2 tablespoons plain flour
- 2 teaspoons fresh thyme leaves
- ½ cup milk
- 1 cup cream
- 2 teaspoons wholegrain mustard
- 2 sheets shortcrust pastry
- 1 sheet puff pastry
- 1 egg yolk
Bring stock to the boil in medium saucepan. Add chicken; return to the boil. Reduce heat; simmer, covered, about 10 minutes or until chicken is cooked. Remove from heat; stand chicken in poaching liquid for 10 minutes.
Remove chicken and chop coarsely. Reserve 1/3 cup of the poaching liquid and discard the remainder.
Heat oil and butter in medium saucepan; cook leek and celery, stirring, until leek softens. Add flour and thyme; cook, stirring, 1 minute. Gradually stir in reserved poaching liquid, milk and cream; cook, stirring, until mixture boils and thickens. Stir in chicken and mustard. Cool 10 minutes.
Preheat oven to 200°C/180°C fan-forced. Oil ovenproof dish.
Line base and side of dish with shortcrust pastry, trim to fit; prick well all over with fork. Bake 10 minutes. Cool 5 minutes. Spoon chicken mixture into pastry case; place puff pastry over filling, trim to fit dish. Brush pastry with egg yolk; cut two small slits in top of pastry. Bake 20 minutes or until browned lightly.