Creamy Chicken and Leek Pie
Creamy chicken and leek pie... delicious chicken thighs with leeks and garlic in a crème fraîche & mustard sauce, all topped off with buttery puff pastry. But not to worry, this pie recipe uses ready made pastry so you get all of the goodness without any of the fuss!
Ingredients
- 600g de-boned / de-skinned chicken thighs (7 thighs) cut into bite sized pieces
- 2 whole leeks cleaned, trimmed and cut into thin slices
- 3 cloves garlic minced
- 1 tsp salt
- Half tsp ground black pepper
- 1 tsp dried thyme
- 1 tbsp butter
- 185 ml white wine
- 2 tbsp white flour
- 250 ml chicken stock
- 100 g creme fraiche
- 1 tbsp dijon mustard
- 1 sheet pre-prepared puff pastry we used 'Jus-Rol' 320g sheet
- Dash milk for the pastry
Instructions
- Pre-heat the oven to 180C
- Season the diced chicken with the salt, pepper and thyme. Melt the butter in a frying pan and add the chicken - browning on all sides (3-5 minutes).
- Add the sliced leeks and garlic to the pan, sauté for about 10 minutes
- Pour the white wine into the pan, deglaze and bring to a simmer for about 3 minutes
- Add the flour and stir well, allow to cook for 1 minute
- Then add the chicken stock, crème fraîche and dijon mustard to the pan and combine well. Bring back to a simmer and cook for 5 minutes
- Transfer the pie filling to a pie dish and top the pie filling with the prepared puff pastry, be sure to create a few cuts in the top to allow hot air to escape
- Brush with the milk and then pop into the over for 35 minutes or until golden and bubbling