Chicken and Leek Pie

A few weeks back we had dinner at my brother’s house. He and his wife (sounds funny saying that as they are still newlyweds!) cooked us a lovely chicken pie that very much inspired me to cook my own. What I loved about the pie was the subtle taste of mustard and the moist chicken. Hubby was very keen for me to make this pie at home!

This version is a lot richer than the one we had at my brother and sister-in-law’s, as it contains quite a bit of cream, but I guess you could substitute some of the cream for more stock.

Hubby said this pie tasted even better the next day. Pity little man wasn’t so keen (he has a strange aversion to anything creamy!)

Oh, and please forgive my pastry skills . . I’m very lazy when it comes to this point of the process . . I wack it in without thinking and should be more careful. Oh well, it tasted good nonetheless!

Adapted from Iron Chef Shellie’s pie . . .

3 cups (750ml) chicken stock
600g chicken (I used a combination of breast and thigh)
1 tablespoon olive oil
40g butter
1 large leek (500g), sliced thinly
2 stalks celery (300g), trimmed, chopped finely
2 tablespoons plain flour
2 tablespoons fresh thyme leaves
1/2 cup (125ml) milk
1 cup (250ml) cream
2 teaspoons wholegrain mustard
2 sheets shortcrust pastry
1 sheet puff pastry
1 egg yolk
Sesame seeds to sprinkle on top

Bring stock to the boil in a medium saucepan. Add chicken, ensuring its covered by the stock, and return to the boil. Reduce heat and simmer, covered, about 10 minutes or until chicken is cooked. Remove from the heat and stand chicken in poaching liquid for 10 minutes. Remove chicken and chop coarsley. Reserve 1 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 and cook, stirring, for 1 minute. Gradually stir in the reserved poaching liquid, milk and cream and cook, stirring, until mixture boils and thickens. Stir in chicken and mustard. Cool for 10 minutes.

Preheat oven to 200°C/180°C fan-forced.

Line base and side of a 6 cup ovenproof dish with shortcrust pastry, trim to fit. Prick well all over with a fork. Bake 10 minutes. Cool 5 minutes. Spoon chicken mixture into pastry case. Place puff pastry over filling and trim to fit dish. Brush pastry with egg yolk and sprinkle with sesame seeds. Cut two small slits in the top of the pastry lid. Bake for 20 minutes or until browned lightly.

I love this Microstoven pie dish from Maxwell and Williams!

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