Name: Creamy chicken and leek pie
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: British-Australian
Ingredients: 700g boneless chicken thighs, trimmed; 1 onion, quartered; 2 carrots, halved; 1 bay leaf; 500ml water or chicken stock; 3 large leeks (white and light green parts), sliced 1.5cm thick; 40g butter; 2 cloves garlic, minced; 30g plain flour; 300ml cream; 200ml reserved poaching liquid; 1 tsp Dijon mustard; 1 tsp fresh thyme leaves (or ½ tsp dried); ½ tsp sea salt; ¼ tsp cracked black pepper; pinch of nutmeg; 320g puff pastry sheet, thawed; 1 egg, lightly beaten; 1 tsp sea salt flakes

By Sagely Kitchen

4servings

Prep20 min

Cook35 min

Total55 min

Advanced

British-Australian

💪High-Protein

Ingredients

Poached chicken

700 g chicken thighs
1 onion
2 carrots
1 bay leaf
500 ml water

Filling

3 leeks , sliced 1.5cm thick
40 g butter
2 clove garlic
30 g plain flour
300 ml cream
200 ml reserved poaching liquid
5 g Dijon mustard
1 g thyme leaves
3 g sea salt
1 g cracked black pepper
pinch of nutmeg

Topping

320 g puff pastry sheet
1 egg, lightly beaten
6 g sea salt flakes

Method

Poach the chicken

1
Place chicken thighs, quartered onion, halved carrots, bay leaf and water in a large saucepan. Bring to a gentle simmer over medium-high heat.
2
Reduce heat to low and poach, uncovered, for 12–15 minutes until the thickest part of the thigh reaches 75°C on a meat thermometer or juices run clear when pierced.
3
Remove chicken to a plate and let cool slightly. Strain poaching liquid through a sieve into a bowl and reserve 200ml; discard vegetables.
4
Shred the cooled chicken into bite-sized pieces and set aside.

Make the filling

1
Preheat oven to 200°C fan-forced.
2
Wash leeks thoroughly and slice into 1.5cm rounds. Melt butter in the same saucepan over medium heat.
3
Add leeks and cook, stirring occasionally, for 6–8 minutes until softened and lightly golden at the edges.
4
Stir in minced garlic and cook for 1 minute until fragrant.
5
Sprinkle flour over the leeks and stir constantly for 2 minutes to cook out the raw taste.
6
Pour in cream and reserved poaching liquid slowly, stirring continuously to avoid lumps. Bring to a gentle simmer.
7
Stir in mustard, thyme, salt, pepper and nutmeg. Add shredded chicken and stir through. Taste and adjust seasoning.
8
Transfer filling to a 2-litre baking dish in an even layer and let cool for 5 minutes.

Assemble and bake

1
Lay puff pastry over the filling, allowing it to cover the entire surface but not overhang the dish. Trim excess with a sharp knife if needed.
2
Brush pastry evenly with beaten egg and sprinkle with sea salt flakes.
3
Bake on the middle shelf for 18–22 minutes until the pastry is puffed and deeply golden brown.
4
Rest for 5 minutes before serving. The filling will set slightly as it cools.

comfort foodpuff pastryone-panchicken

Creamy chicken and leek pie.