Chicken & leek pie
A no fuss meal that’ll make everyone happy is no longer a pie in the sky idea – just put this pie on a plate. You can even swap out some ingredients to use your favourite veggies or whatever you already have in your kitchen. Plus, nothing beats leftovers with this wonderful dish that just gets better with every bite.
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Servings
4 portions (2 adults, 2 children)
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Serves
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Ingredients
Equipment
- Large mixing bowl
- Large pan
- Rolling pin
- Chopping board
- Pie dish 24 x 18cm
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Top tips
Feel free to switch out leeks in the pie filling for peas or whatever veg you have available!
Additionally, if you want to make a vegetarian version of this pie switch out the chicken for a veggie meat alternative.
Method
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Step 1
Preheat the oven to 200°C (fan).
Step 2
Prepare your pastry by rubbing the flour and butter together in a bowl between your fingertips until a sandy texture is achieved. Add in the water and bring together to form dough.
Step 3
Tip the dough out on to a lightly floured surface and knead briefly until smooth. Wrap in cling film and place in the fridge.
Step 4
To make the filling, place the chicken thigh chunks, sliced leeks, tarragon, salt and pepper into a pan and pour over the milk. Place over a medium heat and leave to simmer for 15 minutes.
Step 5
In the meantime, combine your butter and flour in a bowl to make a thick paste.
Step 6
Once the chicken is cooked, drop in nuggets of the combined flour and butter, stirring constantly until thoroughly incorporated and the filling has thickened.
Step 7
Transfer the filling to your pie dish and set to one side.
Step 8
Remove your pastry from the fridge, roll it out on a lightly floured surface until about 5mm in thickness, then drape over the pie dish, trim the edges and crimp with your fingers or a fork.
Step 9
Cut two slits in the centre of the pie lid, then brush with the beaten egg yolk and sprinkle with flaked salt.
Step 10
Bake for 20-25 minutes until golden and serve with chunky chips and peas.
