Chicken Leek Pies
Sometimes there is nothing better than a good chicken & leek pie!
This recipe is dedicated to my partner, as he is quite literally addicted to these chicken leek pies! This is what he refers to as his “birthday meal”, he loves them so much that he considers it “birthday quality tier”!
I’m not complaining that he loves them, as they are so yummy and gives me an excuse to make them all the time.
The creamy mixture inside is seriously delicious. You could even pack it with some more veggies to hide them from your kids!
These were made in my humble $20 Kmart pie maker (if you don’t have one, get one!), however if you don’t have one, then make the mixture and place in a baking dish and cover with a sheet of puff pastry. Poke some holes in the top and brush with egg wash. Place in a pre-heated 200c oven and bake for 20 mins.
Prep Time: 30 min
Cooking Time: 30 min
Serves: 10
Ingredients:
600g chicken breast
3 cups chicken stock
8 sheets puff pastry (or 2 if making one large pie)
60g butter
1 large leek, sliced thinly
3 stalks celery, trimmed chopped thinly
2 tablespoons flour
4 sprigs fresh thyme
1/2 cup milk
1 cup pouring cream
1 TBS finely grated parmesan cheese
1 egg beaten (if making one large pie),
Method:
Bring the stock to a boil in a small pot over a high heat and add the chicken breast
Cook covered for 10 mins and then turn off heat and let it sit for 10 mins. Reserve 1 cup chicken stock
Heat butter over a medium heat, add the leek and celery and cook until softened about 5 mins
Add flour and thyme, cook stirring until a paste like consistency forms
Add in 1 cup reserved chicken stock, milk and cream and stir until the mixture boils and thickens.
If it doesn't thicken after 5 mins add a bit more flour
Add in parmesan cheese, and salt and pepper
Shred your chicken and add to the mixture. Let it cool slightly
Cut the pastry into circles using the pie maker cutter and place in the pie maker
Cook until golden brown
Serve & enjoy - hopefully you love it as much as my partner does!
