Creamy Chicken & Leek Pie
Creamy Chicken & Leek Pie
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 leek washed & finely sliced or chopped
- 2 cloves garlic finely chopped
- 3 tablespoons plain flour
- 1.5 cups chicken stock split in the recipe
- 1/2 cup white wine
- 2 cups button mushrooms sliced
- 1 carrot large, diced into small cubes
- 1 teaspoon cracked black pepper
- 2 chicken roasted, meat shredded
- 1 cup frozen peas thawed
- 1 puff pastry sheet
- 2 eggs whisked
- 1 tablespoon sesame seeds
Instructions
- Heat the extra virgin olive oil and butter in a large oven-safe frying pan over medium heat. Add the sliced leek and garlic, cooking until soft and fragrant, about 3–4 minutes.
- Stir in the flour and cook for 1–2 minutes, stirring continuously to remove the raw flour taste. Gradually add 1 cup of chicken stock. Combine to create a smooth mixture.
- Pour in the white wine and continue stirring. Add the mushrooms, diced carrot, the remaining 1/2 cup chicken stock, and black pepper. Simmer for 5 minutes until the vegetables soften.
- Stir in the shredded roasted chicken, frozen peas then let the mixture simmer for another 5 minutes until slightly thickened. Remove from heat and allow to cool slightly.
- Preheat the oven to 200°C. Lay the puff pastry sheet over the top of the mixture in the pan, trimming any excess if needed. Press the edges down gently against the pan to seal and make a few small slits in the pastry to allow steam to escape.
- Brush the pastry with the whisked eggs and sprinkle sesame seeds over the top for extra crunch.
- Place the entire pan in the preheated oven and bake for 20–25 minutes, or until the pastry is golden brown and crisp.
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