Chicken and leek pie in puff pastry recipe

Servings:

This recipe serves approximately 4-6 people, depending on portion size.

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Enjoy the comforting flavors of our Chicken and Leek Pie with Puff Pastry—a delightful dish that combines tender chicken, aromatic leeks, and a creamy sauce encased in flaky, golden puff pastry. Perfect for a cozy family dinner or entertaining guests, this recipe is both impressive and easy to prepare. With a total time of just under an hour—20 minutes for prep and 30 minutes for baking—it's a convenient choice for any occasion. Serve it with a side salad or your favourite vegetables for a satisfying meal that will warm hearts and delight taste buds alike.

Ingredients:

• 2 tbsp olive oil

• 1 onion, finely chopped

• 2 garlic cloves, minced

• 2 leeks, washed thoroughly and thinly sliced

• 2 carrots, peeled and diced

• 1 red capsicum (bell pepper), diced

• 500g chicken breast or thigh fillets, diced

• 1 cup chicken broth

• 1 cup heavy cream

• Salt and pepper, to taste

• 2 tbsp all-purpose flour

• 1 sheet of puff pastry, thawed if frozen

• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat Oven: Preheat your oven to 200°C (400°F).

2. Prepare Filling:

• Heat olive oil in a large skillet over medium heat. Add onions and garlic, sauté until softened.

• Add leeks, carrots, and capsicum. Cook until they begin to soften.

• Push vegetables to the side of the skillet and add diced chicken to the center. Cook until chicken is browned.

3. Make Sauce:

• Sprinkle flour over the chicken and vegetables. Stir to combine and cook for 1-2 minutes.

• Gradually add chicken broth and cream, stirring constantly until the mixture thickens. Season with salt and pepper to taste. Simmer for a few minutes until the sauce is creamy and chicken is cooked through.

4. Prepare Pastry:

• Roll out the puff pastry on a lightly floured surface to fit your pie dish. Cut a piece slightly larger than the dish to cover the top.

5. Assemble Pie:

• Pour the chicken and vegetable mixture into a pie dish.

• Brush the edges of the pie dish with beaten egg.

• Carefully place the puff pastry over the pie dish, pressing down gently to seal the edges. Trim any excess pastry if needed.

• Brush the top of the pastry with beaten egg for a golden finish.

6. Bake:

• Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and puffed up.

7. Serve:

• Remove from oven and let it cool for a few minutes before serving. Enjoy your delicious Chicken, Leek, Carrot, and Capsicum Pie with Puff Pastry!
  

Chef Brooke Silk's Notes:

Puff Pastry Tips: Ensure the puff pastry is thawed according to package instructions for best results. If it becomes too soft while handling, refrigerate briefly to firm it up.

Flavor Enhancements: Consider adding a pinch of thyme or a splash of white wine to the sauce for extra depth of flavor.

Preparation Ahead: You can prepare the filling ahead of time and assemble the pie just before baking. This makes it a convenient option for dinner parties or busy evenings.

Serving Suggestions: Serve with a side salad or steamed vegetables for a complete meal. It pairs well with a crisp white wine or a light beer.

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