Chicken & leek pie

Chicken & leek pie

By
From
Mr & Mrs Wilkinson's How it is at Home
Serves
4 plus leftovers
Photographer
Patricia Niven

MRS: Who doesn’t love a chicken pie? I use chicken thighs rather than breast in mine as the meat doesn’t dry out when cooked for a long time. If you’re not a fan of leeks you could always try using other vegies such as sweet corn, broccoli or mushroom here instead – we like to serve this one with steamed carrots tossed with feta, almonds and lemon olive oil.

Ingredients

Quantity Ingredient
2 tablespoons extra-virgin olive oil, plus extra for brushing
1 red onion, sliced
2 leeks, white and light green parts only, sliced
2 garlic cloves, thinly sliced
3 thyme sprigs, leaves only
500g free-range boneless, skinless chicken thighs, cut into 2–3cm chunks
250ml almond milk or regular milk
1 tablespoon cornflour
1 x 400g tin cannellini (lima) beans, drained
salt flakes and freshly ground black pepper
1 frozen butter puff pastry sheet, thawed

Method

  1. Heat the olive oil in a large heavy-based saucepan, add the onion and leeks and cook for 3–4 minutes until the veggies are just starting to soften. Add the garlic and thyme and cook for a further 2 minutes, then add the chicken pieces and cook for 2–3 minutes, stirring, until browned on all sides.

    Stir the milk and cornflour together in a measuring cup, pour the mixture into the pan and bring to the boil, then reduce the heat and simmer for 5 minutes, until the sauce has thickened to a gravy-like consistency. Stir in the cannellini beans and season with salt and pepper, then remove from the heat and spoon into a 30 x 22 x 5 cm pie dish.

    Lay the puff pastry sheet over the pie dish, brush it with a little olive oil and prick a few holes in it with a fork, then transfer to the oven and bake for 50–60 minutes, or until the pastry is golden and nicely flaky. Serve.

TIP

  • I also like to make this pie with left-over roast chicken – using the same quantity of meat but not adding it until the end with the cannellini beans. If you do the same, just be careful not to over-season the mixture as you won’t need quite so much seasoning.
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