Leek and Chicken Pie

(Or) Chicken and Leek Pie

I love this delicious Leek and Chicken pie that came about because we had a huge patch of leeks and it seemed a natural choice for a pie.  Winter is all about comfort food, homely pies with broccoli and potatoes.
This pie is a burst of fresh flavour and welcoming to the family table.

                              

                              When I made a chicken and leek pie

                          I discovered how delectable this pie could be,

           purely because we had some luscious leeks in our garden.

Chicken and Leek Pie Recipe

This quantity makes 2 large family size pies  Recipe is suitable to freeze when cooked.

1/3 cup butter

1 kilo chicken thigh fillets, fat removed and chopped into 1cm squares

3 leeks, split in half lengthways, washed and finely chopped

2 medium onions, finely chopped

2 garlic cloves, finely chopped

2 heaped Tablespoons plain flour

8 fresh thyme sprigs (or 1 teaspoon dried thyme)

1/2 cup chopped continental parsley

2 Tablespoons worcestershire sauce

1 cup chicken stock

Freshly ground black pepper and salt to taste

Pastry

2 x quantity Provencal Pastry as used in my Spanokopita recipe

Provencal Pastry‎

Make pastry first so it can rest while you cook the leek and chicken filling

After refrigerating the dough for 1 hour, divide into half and then divide each half again, with one ball slightly bigger than the other, the big one is for the base so the dough comes up the sides of the pan.

Roll out to fit pan, there is no need to grease a ceramic pie pan.

Heat oven to 200 Celscius

Filling

Melt the butter and gently fry the leeks for 5 minutes before adding chopped onion and garlic and frying for a further 8 minutes until they are soft.  Add the chicken bits, stirring until all are browned.

Put the flour in the pan, mixing it through the ingredients, this will thicken the sauce.

Add parsley, thyme, worcestershire sauce, pepper and chicken stock, cooking for about 5 minutes until sufficiently thickened.  Taste and see if it needs a little salt, as the chicken stock can be salty enough by itself.

Pour half into each pastry lined pie pan.

Roll out the remaining two smaller dough portions to fit as the pie lid.  Place on top of the filling and gently fold bottom edges over to create a rustic look.

Brush with olive oil and bake at 200 Celsius for 15 minutes then lower the heat to 180 Celsius for a further 5 minutes.

My two Leek and Chicken Pies
One for us, one for my parents.
So much better than
steak and kidney pie, any day.

If you enjoyed this post, please tell me and share it with your friends.

Buon appetito, cheers Merryn :D