Mix the cornstarch with a little water into a paste; Add this in the chicken and leek mix. Quarter the eggs and nestle them in the pie dish among the chicken pieces. Bake in a preheated 200 C / Gas 6 oven for 15 … Like its close cousin, steak and kidney pie, British chicken pie is part of the fabric of British food. Grease a pie dish, transfer the chicken and veggie mix into the pie dish, Top with puff pastry, pierce the pastry with a knife to create a few holes for steam to escape, and if you have the inclination brush the pastry with a little milk, Bake at 200 degrees Celcius for 15 minutes or until the pastry is golden. Cook vegetables until soft, but not browned. Add the chicken pieces and cover with the chicken stock. I always repeat the phrase “you do not have to eat it” ie there may be things they don’t like, that’s fine, move them to the edge of your plate, “you do not have to eat it” but generally over time I find they try more and more flavours and we get there in the end, I use them in quite a few kid-friendly recipes, such as my wholemeal yoghurt dough cheese and leek scrolls and my chicken and leek baked risotto, In this type of recipe the part of the leek that you really want is the white part so when you are at the grocer, try and choose a leek that has loads of white, the greens you can chuck in a stock for extra flavour, but in this type of dish you want the white as it cooks down sweet, Easy chicken leek pie made with puff pastry, family-friendly comfort food, Please know this nutrition analysis is based on the ingredients only, this recipe has not been sent to a laboratory for independent testing, Please leave a comment on the blog or share a photo on Pinterest. Transfer the chicken to a plate. Place in pre heated oven for 30 mins or until pastry has turned golden … Add the chicken and cook, in batches, for 4–5 minutes or until golden. This chicken pie recipe is easy to make, and in a hurry, you can use ready-made pastry. Chicken Ham and Leek Pie, a British pub favourite that is equally a family favourite.A chicken and ham mix in a creamy leek sauce topped of with a buttery flaky crust.What’s not to like.. Place over filling. Add the chicken and fry till lightly golden. Using meat from the legs and thighs of the chicken not only gives a richer flavor, but these cuts are also much cheaper. Halt when the stock reaches the top. Use a small sharp knife to cut the pastry sheets into 3cm strips. Add the pancetta and cook for another 3 minutes. Add the flour and cook for 2 minutes. Cook on low heat, covered. As an Amazon Associate I earn from qualifying purchases. Add back in the leeks and onions. Glaze the top of the … pie plate with some of the remaining oil. It’s easy to make, really tasty, and approved by both my kids and my husband! 1 Knorr Chicken Stock Pot; 4 chicken breast, cut into 4 large pieces; 2 leeks washed and sliced; 2 cloves garlic, crushed; 1 tbsp parsley, chopped; 1 sheet of ready made shortcrust pastry; 1 egg, beaten Season. Spoon over the chicken and leave to cool. Arrange the pastry strips, overlapping slightly, over the chicken mixture. Strip the meat off the chicken, cut into bite-sized pieces and put in a 1.7-litre pie dish. To be honest, I don’t really care if all my kids eat all of a family meal, as long as they are happy with parts of it, they sit at the table happily and eat with us as a family then that is ALL good! Brush again with egg and arrange the leaves in the centre, between the strips. Mark the veins of the leaves with the tip of a sharp knife. In a large saucepan, melt the butter. Add the leeks and cook for … « One Pan Pasta – Tomato Sausage & Lentil, wholemeal yoghurt dough cheese and leek scrolls, Chicken Pasta Bake Family Friendly Loaded With Vegetables, Heat the oil in a fry pan over a medium heat, Slice the leek thinly (into rings) you want the white part, you can discard most of the green leaves, sauté the leek in the oil, Finely dice the carrot and add to the pan, continue to sauté the leek and carrot until both are tender and fragrant (approx 5 mins), Dice the chicken, add this to the fry pan and seal the chicken, it does not need to be browned all over, it will cook in the stock which you add next, Add the stock, grate the zucchini and add this too. Roll out the pastry you put aside earlier. Brush a 9-in. Bake for 30-35 mins until the pastry is crisp, puffed up and deep golden brown. Remove the meat from the pan and fry the leeks and garlic in the rendered fat until soft. Bursting with seasonal flavours, this easy pie recipe is perfect for entertaining. Chicken, Potato, and Leek Pie. John Torode's warming chicken, mushroom & leek pie is sure to be a crowd-pleaser. With these advanced scales you can measure your body weight and much more! Heat the oil in a pan and add the onion, garlic and leeks. Add the chicken pieces and cook, stirring, for another 4-5 minutes. Chicken & leek pot pies. Serve with mash and some green veggies, it's delicious with a 50:50 cauliflower and potato mash! Heat until sauce becomes thickened and silky. Stir till melted and smooth. Melt remaining butter in the skillet over medium high heat and add flour. Stir in the mustard, crème fraîche and parsley, then add a squeeze of lemon juice and black pepper to taste. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Method. Stir in chicken, 3/4 cup cheese, thyme, salt and pepper. This pie is all about the ingredients that it is made up with. Cook until soft but not coloured, about 10 minutes. Place one sheet of phyllo dough into prepared pie plate, … Chill the pie for 15 mins, if you have time, to set the pastry. More effort . Make a small hole in the centre of the pie with the tip of a knife. Add garlic, leek and carrot. Once the chicken and veggie mix has reduced down, turn off the heat and stir through the mustard and sour cream. To make this chicken breast recipe, heat the oil in a large, non-stick frying pan and fry the chicken for 5 mins.Add the leeks and fry for 10 mins, covered. STEP 4. Spoon filling into dish; roll out remaining pastry sheet slightly to fit pie dish. Brush with egg. Make our comforting chicken and leek pie with a flaky puff pastry crust. Drain, cool them under cold water and remove the shells. Strain 425ml of the stock into a measuring jug (top up with water if you need to). The other 2 kiddos and my husband and I eat this chicken and leek pie with gusto, so, therefore, a winner! Preheat oven to 200c/400f (gas mark 6) Remove from pan, set aside and keep warm. So the good: great texture, great visual appeal, definitely comfort food, easy to make. (At this stage, you can brush the top with egg, if desired). Bring to the boil then reduce to a simmer, Leave the mix to simmer for 20-30 mins, you want the liquid to reduce right down as this will be the filling of your pie, if it's too liquidy you end up with pie soup! In full disclosure, I will let you know that one of my kids only eats the chicken from the filling, maybe one tiny piece of carrot and the pastry on top, but she’s ‘learning to like’ stuff so that is ok. If we have a roast chicken, then this chicken pie is first on Mr Jones’s wish list for the leftover chicken. Add the butter, leeks, garlic and thyme to the pan and cook for 7–8 minutes or until softened. Brush the strip with water. Add the leeks and cook for 2 minutes until softened. This easy chicken and leek pie is a firm favourite in my house. Will keep in the fridge for one day – just add 4-5 mins to baking time. Add the cream and tarragon to the chicken mixture in the pan. Place mixture into a pie dish and place puff pastry lid on top, crimp the edges and brush with the beaten egg. Heat the butter and oil in a large frying pan and fry the bacon until crisp. Gather the ingredients for the filling. Make a hole in the lid centre with the tip of the knife, to allow steam to escape as the pie bakes. Stir in the mustard and the flour and cook until pasty, about 1 minute. Stir to combine. Enjoy the succulent chicken and crisp puff pastry with a dollop of tomato ketchup 1 hr and 35 mins Method. Tap the blade of a small sharp knife all along the outside edge of the pastry (this helps the edge to rise during cooking), then flute it using the back of the knife. 48 ratings 3.8 out of 5 star rating. Get 25% off 9-in-1 smart scales 3 hrs . Melt butter in a medium sized pot. Reserve a quarter of the pastry for decoration and roll out the remainder to a shape about 5cm larger than the top of the pie dish, then cut a 2.5cm strip from all round the edge. Put the eggs in boiling water and boil for 6 minutes. Once the leeks have softened, return the bacon and This post may contain affiliate links. Stir in the garlic, add the wine … This easy chicken and leek pie is a firm favourite in my house. Use a … Meanwhile, melt the butter in a small saucepan and stir in the flour. Using a funnel, pour the stock slowly into the pie, stopping every so often to wait for the liquid to trickle down between the layers. Then sweat the onion and garlic … Quote BBH25. Press the edge on to the pastry strip to seal, and trim any excess with a sharp knife. Brush the edge of the dish with water and stick the pastry strip to it. Meanwhile, preheat the oven to 220C/200C fan/gas 7. Add the butter, leeks and apples to the pan and sauté. Chop the piece of ham into small pieces and place in the pie dish. You will think there is not enough liquid but as the zucchini cooks it releases moisture too, so try to wait before you add extra stck. Off the heat, gradually whisk in the milk then bring to the boil until thickened, stirring. Add in the stock, milk, laughing cow, thyme, parsley and mustard. Bursting with seasonal flavours, this easy pie recipe is perfect for entertaining. Brush the pastry lid with beaten egg, then lay the eight thin strips on top, as in the picture. BBC Good Food Show Summer Save 25% on early bird tickets. Make our comforting chicken and leek pie with a flaky puff pastry crust. This creamy chicken pie made with a leek sauce and crisp puff pastry lid is a family friendly weeknight meal that makes the most of leftover roast chicken. Splash in the wine, if using, and sizzle for 1 min, stirring, then pour in the stock, cream and lemon … Roll out the puff pastry. Put the chicken into a deep pan that is just large enough to hold it quite snugly. Chill the pie for several hours or overnight until the stock jellifies. Flip the pastry lid over the rolling pin, lift it up and unroll over the pie. In full disclosure, I will let you know that one of my kids only eats the chicken … Pour in enough water to half-cover the bird, then tip in the peppercorns, bay leaves, thyme, onion and celery. Brown the chicken in 3 tablespoons of olive oil until the meat reaches 165 F in the thickest part of the thigh, about 7 ½ minutes on each side. You can skip this step, but I do find the flavour of the pie is absolutely amazing with the addition of these last 2 ingredients! Slimming World's chicken and leek pie is a delicious, hearty pie which is lower in calories than your average pie and takes only 1hr and 30 mins to make. Deglaze the pan with ⅓ cup of white wine. Cook for 1 min. Add salt if needed. Heat the butter and oil in a large frying pan and fry the bacon until crisp. Cut the wider strips diagonally to make eight diamond leaf shapes. This mouth-watering Slimming World ‘s chicken and leek pie serves 4 people and is just perfect served with freshly cooked vegetables like broccoli, carrots and cauliflower. Add ½ tsp salt and bring to the boil on the hob, then reduce the heat, cover tightly and simmer for 1 hr-1 hr 15 until tender. Pour in the chicken stock a third at a time, stirring continuously and making sure the sauce is thick and smooth before adding the next batch. Press … Fill with chicken and leek mixture and cover with a layer of puff pastry. Bring to a … It’s easy to make, really tasty, and approved by both my kids and my husband! Bring to a boil, stirring constantly; cook and stir 3-4 minutes or until thickened. Serve the pie in wedges with English mustard and chutney. Add the onion and leek and cook over moderate heat until tender, about 5 minutes. Cut 8 long strips each about 1cm wide, and two more strips each about 4cm wide. You can skip the sour cream completely or sub for any creamy type ingredients such as cream, creme fraiche or cream cheese or greek yoghurt, If you don't have wholegrain mustard dijon mustard also works well, be careful of hot English mustard it can be a little overpowering in this type of dish. Transfer the mixture to a 12-cup (3L) pie dish. Heat 1tbsp of the butter in a large pan, add the leeks, season well, cover and cook slowly for 8 minutes until softened. Cook, stirring often, until … Stir in the flour and cook for 1 minute. And much more % and get a cookbook of your choice pieces and with! Sure to be a crowd-pleaser it quite snugly over medium high heat and stir the... Under cold water and stick the pastry lid on top, crimp the edges and brush with the tip a! 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