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Chicken & leek pie

Method

  • Preheat oven to 190°C fan forced (210°C normal).
  • Heat a little oil in a large heavy-bottomed pot and gently saute the leeks, onion, carrot and potatoes, stirring now and again.
  • Turn the heat down, add the flour and gently cook for 2-3 mins, regularly stirring.
  • Then add the chicken with enough stock to just cover, together with seasonings and the parsley. Mix well and turn the heat up. Bring to the simmer and cook for about 20 mins until the chicken and vegies are tender, adding more stock if needed.
  • Transfer the mixture to a large gratin (or ovenproof) dish and set aside to cool.
  • Then cut out rounds of pastry using pastry cutters (or a glass) and place on top of the pie, overlapping them a little.
  • Whisk together the egg and milk, and brush over the pastry.
  • Cook the pie in the oven for about 10-15 mins until risen and golden.

Ingredients

  • olive oil
  • 4 leeks, washed well & sliced
  • 1 large onion, chopped
  • 1 medium carrot, chopped
  • 6-8 chats (baby potatoes), cubed
  • 2 tbsp plain flour
  • 6-8 boneless chicken thighs, cut into chunks
  • chicken stock
  • sea salt & freshly ground pepper
  • 1 heaped tbsp chopped fresh parsley
  • 2-3 frozen puff pastry sheets
  • 1 egg
  • ¼ cup milk

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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    1 cup250 ml
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