This week are making a great comfort food – Chicken & Leek Pie!
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ROAST CHICKEN & LEEK PIE
Serves 4 to 6
1 whole chicken
1 onion – diced
4 cloves garlic – minced
3 pc celery – roughly diced
1 bunch leeks – sliced
1 bunch thyme – picked and chopped
250g mushrooms – sliced
1 cup chicken stock
1 pkt puff pastry
100g crème fraiche
Salt & Pepper
The chicken has to be roasted as a first step. Place a wire rack in an oven tray and put a cup of water in the tray to catch all the roasting juices and help make the sauce.
Rub the chicken with some olive oil, salt and pepper, roast in the oven at 180 for 1 hour or until done. Remove and cover lightly with foil and rest on the wire rack over the tray for 1 hour.
In the meanwhile, chop all the other ingredients, making sure to wash the leeks well as they can be sandy.
Shred the chicken, flaking all the meat together.
Use the roasting juices from the oven tray along with the cup of chicken stock and reduce until you have half a cup of rich chicken sauce.
Place 30ml olive oil and the butter in a large pot and heat, then add the vegetable mix and fry over a medium heat for 10min.
Add the mushrooms and cook some more until they are done and all moisture is cooked out before adding the chicken.
Add the chicken reduction and cook for another couple of minutes.
Add the crème fraiche and cook a little more. Adjust seasoning now as required.
Place the mix into your pie dish and allow to cool.
Once cool, place the puff pastry evenly over the surface (make sure you are working with cold pastry, or it will be sticky). Use a flour dusting if you having trouble handling it.
Beat the egg and brush the pastry lid evenly. Using a small knife feel free to cut a design in the pastry if you like, being careful not to cut right through the pastry. Alternatively just leave plain and only egg wash.
Bake in a 200 degree oven until golden brown.