Creamy Chicken and Leek Pie: That Irresistible Recipe You’ve Been Craving
Introduction:
Indulge in a comforting classic with this decadent Creamy Chicken and Leek Pie recipe. Perfect for a hearty family meal or a cozy dinner date, this dish combines tender chicken, fragrant leeks, and a rich, velvety sauce encased in flaky pastry. Follow along to discover how to create this irresistible dish that will have everyone coming back for more.
Ingredients:
For the Filling:
– 500g of chicken breast, diced
– 2 leeks, sliced
– 2 cloves of garlic, minced
– 2 tablespoons of butter
– 2 tablespoons of plain flour
– 300ml of chicken stock
– 150ml of double cream
– Salt and pepper to taste
– Fresh thyme leaves
For the Pastry:
– 320g of plain flour
– 160g of cold butter, diced
– A pinch of salt
– Cold water, as needed
Instructions:
Preparing the Filling:
1. In a large pan, melt the butter over medium heat.
2. Add the diced chicken and cook until browned on all sides.
3. Stir in the sliced leeks and minced garlic, cooking until the leeks are soft.
4. Sprinkle the flour over the chicken and leek mixture, stirring to combine.
5. Slowly pour in the chicken stock, stirring constantly to create a thick sauce.
6. Pour in the double cream and season with salt, pepper, and a sprinkle of fresh thyme leaves.
Making the Pastry:
1. In a large mixing bowl, combine the plain flour, diced butter, and a pinch of salt.
2. Rub the butter into the flour until the mixture resembles breadcrumbs.
3. Gradually add cold water, a little at a time, and mix until a dough forms.
4. Shape the dough into a ball, wrap it in cling film, and refrigerate for 30 minutes.
Assembling the Pie:
1. Preheat the oven to 200°C (180°C fan).
2. Roll out two-thirds of the pastry on a floured surface to fit a pie dish.
3. Pour the creamy chicken and leek filling into the pastry-lined dish.
4. Roll out the remaining pastry to create a lid for the pie.
5. Place the pastry lid over the filling, pressing the edges to seal.
6. Trim any excess pastry and crimp the edges with a fork.
Baking the Pie:
1. Cut a few slits in the pastry to allow steam to escape.
2. Brush the pastry with a beaten egg for a golden finish.
3. Place the pie in the preheated oven and bake for 30-35 minutes until the pastry is golden and crisp.
4. Allow the pie to cool slightly before serving.
Serving Suggestions:
– Serve the Creamy Chicken and Leek Pie piping hot, alongside a fresh green salad or buttery mashed potatoes.
– Garnish with extra thyme leaves or a drizzle of gravy for an added touch of flavour.
Conclusion:
With its creamy filling and buttery pastry, this Creamy Chicken and Leek Pie is sure to become a household favourite. Whether you’re hosting a dinner party or simply craving a comforting meal, this recipe ticks all the boxes for a delicious and satisfying dish. Give it a try and enjoy the warmth and satisfaction that comes with each indulgent bite.