The ultimate CHICKEN AND LEEK PIE | Recipe 

In this video, you'll learn how to make The ultimate CHICKEN AND LEEK PIE | Recipe
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The ultimate CHICKEN AND LEEK PIE | Recipe
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Recipe:
Chicken and Leek Pie
3 boneless skinless chicken breast fillets
2 leeks
2 cloves of garlic
Fresh herbs (thyme and rosemary)
1 1/2 tablespoon butter
1 heaped tablespoon of flour
150 ml white wine (optional)
1 heaped tablespoon crème fraiche
300 ml chicken stock
Olive oil, salt & pepper
Puff Pastry (ready rolled store-bought)
1 egg for egg washing pie crust.
This recipe works just as well as a chicken pot pie, chicken and mushroom pie or a chicken and tarragon pie. Just adjust your ingredients as you go.
First, let’s take our chicken breast and cut them up into chunks, you can cut these up as chunky or as thinly as you’d like - totally up to you.
I like a nice chunky breast…
Get a large pan up to temp and add a couple of tablespoons of olive oil. Add your chicken and season with salt and pepper. Cook these for about 8 min, we’re not looking to cook the chicken through we just want to add some colour, colour equals flavour. They will finish cooking in the oven.
To prepare our leeks we need to top and tail them, cut them lengthways and now run these under the tap using your fingers to wash away any dirt. Seriously, leeks grow in very muddy soil and pick up a ton of dirt.
Chop these up however you like and set aside.
Once your chicken has some nice colour on them remove from the pan and set aside. Add your leeks and garlic, and season with salt and pepper. We’re going to let these sweat off for a few minutes as we want to get rid of the moisture from the veggies. If our base has too much liquid the pie is just going to be soggy and have no structure.
We’re going to start on our velouté, this is the sauce for the pie. In a separate pan add your butter and let that melt, as soon as you see it start to foam add your flour and mix thoroughly to a paste. Gently add your warm chicken stock bit by bit. Each time mixing thoroughly and letting it thicken.
You want the texture and consistency of a thick custard.
When you’re stoked on how it’s come out turn the heat off and leave this alone now.
Back to our leeks which have softened beautifully, deglaze with white wine (you’re welcome to skip this step)
Let your wine reduce by half, be patient this takes a while.
Add your fresh herbs in here, I couldn’t find any fresh tarragon so I’ve got thyme and rosemary but if you can get tarragon then you should go with that, it’s got an aniseed-y flavour which goes so well with chicken.
It’s time to add the chicken back to the pan. Now you can add your chicken velouté (which is fancy French for your thick chicken stock) and mix it all together, add a decent dollop of crème fraiche and stir it in.
Check the consistency of your sauce, it needs to be thick, you don’t want a watery sauce as it will seep out your pie when you cut into it. If your sauce needs thickening, cook it longer, if it’s too thick and dry add a dash more of chicken stock or water to get it right.
Preheat your oven to 180 C.
Roll out your puff pastry. I bought this readymade.
Roll it out into a size that covers your baking dish.
Add your chicken and leek pie contents to your pie dish and cover with your pastry. Tuck it back in on itself, there is no need to be neat here. You can add fancy pastry decorations here if you want, then gently brush over with egg wash. Poke a small hole to release the steam as it cooks, otherwise, this whole thing might explode in your oven, unlikely but do you really wanna risk it?
Bake it in your oven for about 35 min or until your pie crust is beautiful and brown.
Let it cool down before serving, serve with a side of peas if you like.
Enjoy!
Thanks!