Chicken and leek pie

I leave for Edinburgh on Thursday and from there I go straight to starting my new job, so I have been cramming in more baking before I go. I decided to bake something savoury today as I have eaten far too many sweet things recently, and since there was a lot of leftover chicken from a recent roast I needed to find something to use it up.

The filling of this pie is delicious especially with the crème fraîche added as it added a lovely sharpness to the flavour rather than it just being over creamy. It was quite a runny filling which I enjoyed with mashed potatoes but if you want a thicker filling then I would recommend lowering the stock to around 200ml. The only problem with this dish that I found is my puff pastry failed to puff up like I expected it to, and I am not entirely sure why. It may have been because I ended up leaving it in the fridge for around 30 hours as it was eaten a day later than expected, or maybe too much egg wash….does anyone else have any ideas as to what could have caused it?

This recipe is adapted from one found here

Ingredients:

  • 1tbsp Olive oil
  • 1tsp Lazy garlic
  • 1 Chopped onion
  • 600g Leftover cooked chicken
  • 2 Large leeks
  • 80ml White wine
  • 142ml Double cream
  • 200ml Crème fraîche
  • 400ml Chicken stock
  • Tarragon
  • 200g Puff pastry
  • 1 Small egg

Serves 4

Preheat oven to 200C

Method:

  1. Sweat the onion and leeks in a frying pan with oil and garlic for around 4 minutes, or until they are soft and translucent.
  2. Add the chicken and wine to the pan and cook for a further 3-4 minutes to allow the wine to reduce slightly.
  3. Pour in the stock and leave this to cook for 10 minutes to allow a further reduction to occur, before adding the crème fraîche, double cream, tarragon and any other desired seasoning.
  4. This mixture now needs to be poured into the pie dish and left to cool for 20-30 minutes.
  5. Then roll the pastry out so it is large enough to cover the dish you are using, brush water around the edge of the dish and firmly apply the pastry. Trim the pastry edges and pierce a hole in the middle of the pastry to allow air to escape. The pie can then be left to chill until you are ready to cook it.
  6. Before baking, the pastry needs egg washing. Bake for 50 minutes or until the pastry is risen and golden.
  7. It is lovely served with creamy mash and fresh vegetables.

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One response

  1. Pingback: Best of the Foodie Blogs: Ten at Ten (9) | Foodies 100

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