I don’t know about you, but I love a good pie. Always have. When we were growing up, my brother was the sausage roll kid and I was the pie scoffer. Meat, vegetable, chicken, I’d eat them all.
These days, I’m a little bit more choosy about the type of pie I eat (ones that come in plastic packaging are well and truly off the menu) but my love hasn’t diminished. There’s something about the combination of delicious filling and warm, flaky pastry that just does it for me.
The pie I’m featuring today came about when both chicken breast and leeks were on special. I’d made a batch of leek and potato soup but needed something else for the two remaining stalks (do leeks come in ‘stalks’? I really have no idea). With the weather being a bit frosty down south, I decided a pie was the perfect option.
I hadn’t made a chicken and leek pie before so ended up checking out a few different recipes. The ingredients were largely the same across the board and while I loosely followed combination of Donna Hay and Taste recipes, I ended up winging it slightly as I wanted to add a few favourites in.
What resulted was seriously the BEST pie I’ve ever eaten. The filling was unbelievable; creamy and sweet and just bloody delicious. I did cheat with pastry (I used Pampas Shortcrust and Puff) but I’m keen to try the Donna Hay Parmesan Shortcrust, next time I whip this bad boy up.
I hope you enjoy it as much as we did!
- 5oog chicken breast, diced (I always use Lilydale Free Range) Lots of recipes call for thighs but I just can’t do it. I’m a breast girl all the way.
- 1 cup chicken stock (I make my own or use the Celebration Organic brand which is sold at Coles)
- 1/2 cup cream
- 2 rashes of bacon, diced (I like to use Free Range middle bacon or something with a bit of rind on it)
- 2 cloves of garlic, crushed
- 2 tablespoons plain wholemeal flour (I used wholemeal spelt, you could use regular flour if you don’t have wholemeal)
- 2 tablespoons apple or pear cider
- 1 leek, finely sliced
- 1 small brown onion, finely chopped
- 25g butter
- A good splash of olive oil
- A sprig of thyme
- Salt and pepper to taste
- 2 sheets of puff pastry, thawed
- 2 sheets of shortcrust pastry, thawed
- 1 egg, beaten
- Preheat the oven to 180c
- In a large frypan, melt butter over medium heat and add olive oil
- Add chicken and cook, stirring, till chicken has cooked through
- Add garlic, onion,leek, thyme and bacon (you can splash in a bit more olive oil if needs be). Stir till well combined
- Pour in the cider and bring to the boil
- Reduce heat and add the flour
- Stir until mixture is well combined and starting to thicken
- Add cream and stock and bring back to the boil
- Remove from heat, season, and set aside to cool slightly and thicken a little more
- Lay the shortcrust pastry sheets across the bottom of your pie dish (I use a round one), making sure to cover the edges of the dish
- Prick the bottom a few times to allow heat to escape
- Carefully spoon the chicken mixture into the pie dish
- Brush the edges with your beaten egg
- Cover mixture with the puff pastry (I usually need about 1.5 sheets) and prick the top with a fork
- Press the shortcrust and puff together to form a nice crust (I usually use a form to form ‘rustic’ looking grooves)
- Brush the top with the rest of the egg and place into the oven
- Bake for 35-40 minutes, checking at the 20 minute mark