You are here: Home > Food

Chicken and leek pie

Eating Together cookbook, $39.95
 
Share with MessengerShare
Photographer: Brett Stevens. Stylist: Yael Grinham
Photographer: Brett Stevens. Stylist: Yael Grinham

Serving size: Serves 6
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Special options: Low cost / value
Course: Lunch, Main
Favourite flavours: Chicken

Chicken and leek pie
INGREDIENTS

2 cups (500ml) chicken stock
600g chicken breast fillets
1 tablespoon olive oil
40g butter
1 large leek (500g), sliced thinly
2 stalks celery (300g), trimmed, chopped finely
2 tablespoons plain flour
2 teaspoons fresh thyme leaves
½ cup (125ml) milk
1 cup (250ml) cream
2 teaspoons wholegrain mustard
2 sheets shortcrust pastry
1 sheet puff pastry
1 egg yolk
METHOD

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 10 minutes.

Remove chicken; chop coarsely. Reserve 1/3 cup of the poaching liquid; keep remainder for another use, or discard.

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 1.5-litre (6-cup) 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.
 
Share with MessengerShare
User comments
i love this recipe! i did add a bit more of the stock and cream and salt and pepper, and i love how it turned out, i recommend it to everyone. i have never tried leek before so i thought i would give it a go in a pie and its amazing. thank you womens weekly
Absolutely lovely. However with a picky toddler - I ended up adding every vege I could, absolutely yummy. I also used evaporated milk instead of cream. But absolutely beautiful. Have added it to my cookbook! thank you
great recipe - added some mushrooms too - yum!
Excellent pie! Also works well using puff pastry on the base (just cook a bit before adding filling) or as a pot pie (no base pastry). Really tasty and easy to make.
Pretty happy with this recipe and will make it again. Would probably add a little more thyme for more flavour. I also thinks it needs seasoning too which I added to my pie - so plenty of black pepper and a little salt. But all in all a very useable and family-friendly dish.
This is a fabulous recipie, fairly easy to make and taste delicious!! All ingredients work well together!!
This is THE most awesome pie ever!!!! I would definately recommend it to everyone. Even if you think you do not like one or more of the ingredients, you should definately give it a go!! 100% behind this pie. Thankyou womens weekly.

Also in this section

Recipe Search

Tip: Try "lamb & potato" or "Low GI"
advertisement
Features
Pictures
Video
Magda Szubanski comes out as a lesbianComedian and actress Magda Szubanski will today announce she is gay, as she joins the push to legalise same-sex marriage in Australia. Baking soda, bicarb soda, baking powder. what is the difference?Question: What is the difference between baking powder, baking soda and bicarbonate of soda? What are their different applications? Butter chicken1 cup (150g) unsalted raw cashews 2 teaspoons garam masala 2 teaspoons ground coriander ½ teaspoon chilli powder 3 cloves garlic, chopped coarsely 4cm piece fresh ginger (20g), grated 2 tablespoons white vinegar 1/3 cup (90g) tomato paste ½ cup (140g) yogurt 1kg chicken thigh fillets, halved 80g butter 1 large brown onion (200g), chopped finely 1 cinnamon stick 4 cardamom pods, bruised 1 teaspoon hot paprika 400g can tomato puree ¾ cup (180ml) chicken stock ¾ cup (180ml) cream Note: This recipe is not suitable to make in a slow cooker or pressure cooker. Use unsalted cashews in the roasted curry mixture or the taste of the finished butter chicken may not be as mellow as it could be. Angelina Jolie: How I avoided a horrible lifeAngelina Jolie has revealed how she escaped the "shallow" life many Hollywood stars live in a candid new video. How to cook a soft-boiled eggThere is a great debate and many points of view on how to boil the perfect egg. However, there are a few points that all the experts agree on.
ww |

inspire me

Glam and garish Grammys fashion

Glam and garish Grammys fashionThe red carpet fashion at this year's Grammy Awards was split into two...More >

Miranda Kerr-ves: Australia's sexiest...

Miranda Kerr-ves: Australia's sexiest supermodelThirty years after Elle Macpherson was crowned 'The Body', Australia has a new...More >

Photo galleries

The very best retro recipesThe very best retro recipes Marvellous mocktailsMarvellous mocktails

Recipes in your inbox

Recipes in your inboxWe send you the latest recipes from the weekly straight to your inbox.
Sign up now >
ww |

topics

Handy hints(740)/ Expert advice(530)/ natural health(434)/ Books(384)/ diet(343)/ Health(237)/ Recipes(234)/ Gardening(217)/ Food(206)/ Craft(164)/ Diet and nutrition(151)

Also on Ninemsn