Recipe Comments Why This Recipe Works It's made with chicken thighs. Compared to white meat, dark meat has a lot more flavor and moisture, which makes the pie filling even tastier. The sauce has lots of flavor. The addition of white wine, garlic, and fresh tarragon to the sauce adds an amazing flavor to the simple cream sauce. Jump to Recipe Print Recipe Do you have some leftovers from your Sunday roast that you don't know what to do with? Well, why not try making a delicious leftover chicken and leek pie topped with a cheese pastry crust - the perfect comfort food for any day of the week.
Auntie Sue's Chicken Chicken and leek pie, Chicken and leek pie recipe, Leek pie
Heat a large splash (1-2 tablespoons) olive oil in a large saucepan, then soften the leeks and cook the chicken for about 5 minutes. a little olive oil, 3 large leeks, 14 ounces chicken breast. Add the broth/stock and milk to the pan and leave to simmer for 10 minutes, until the chicken is cooked through. Deliciously tender chicken breast, umami-rich mushrooms, sweet leeks and a wonderfully rich and creamy sauce, topped off with a super simple filo pastry crust… this Easy Peasy Chicken, Mushroom and Leek Pie is unbelievably tasty, yet super simple to make. It's set to be your new family favourite! Easy Peasy Chicken, Mushroom and Leek Pie Details Cuisine: English Recipe Type: Chicken Difficulty: Easy Preparation Time: 50 mins Cooking Time: 30 mins Serves: 8 Step-by-step Pre-heat the oven to 200°C/180°C fan/400°F/gas mark 4. Prepare the béchamel. Melt in the butter in a saucepan, stir in the flour and cook for a few minutes. The great thing about this recipe is that you can make it from scratch, cooking the meat and making pastry, or you can do the whole lot with leftover meat and shop bought shortcrust or puff pastry. There are so many variations too, with chicken and ham pie or chicken and bacon pie or just using vegetables.
Chicken and Leek Pie Recipe Savor the Flavour
Making a large pie in the oven. Make sure to pre-heat the oven to 200 degrees celsius and grease the pie dish (24cm approx). Line the pie dish with shortcrust pastry and add a layer of baking paper weighed down with baking beads or rice. Bake for 10 minutes. Remove from oven and carefully remove weights and baking paper. In a large saucepan over medium heat, melt butter. Add sliced leeks and thyme, and cook until tender. Then, stir in the flour and cook for a minute. Whisk in chicken broth, cream, and mustard, and bring to a simmer, stirring frequently. Cook until thickened and then stir in the shredded chicken. Method. Heat the oil in a large frying pan over a medium heat. Add the onion and leeks and cook for 4-5 minutes until softened. Add the chicken pieces and cook, stirring, for another 4-5 minutes. Stir in the garlic, add the wine and bubble away until reduced by two-thirds. Pour in the stock and simmer until reduced by half. Add the chicken and cook, in batches, for 4-5 minutes or until golden. Remove from pan, set aside and keep warm. Add the butter, leeks, garlic and thyme to the pan and cook for 7-8 minutes or until softened. Add the flour and cook for 2 minutes. Add the milk, salt and pepper and cook for a further 3 minutes or until thickened.
Healthier chicken and leek pie Recipe Chicken and leek pie, Leek pie, Recipes
Method Preheat the oven to 190C/170C Fan/Gas 5. Heat a dash of olive oil in a large frying pan and cook the chicken pieces over a high heat for 3 minutes. Add the leek, garlic, soft cheese,. Ingredients For a homemade shortcrust pastry (for 2 pies): 300g plain all purpose gluten free flour (I used Freee Foods/Doves Farm) 2 tsp granulated sugar Optional: 2 tsp xanthan gum (only if your flour blend doesn't already contain it - mine does) ¼ tsp salt 140g butter 2 eggs 1 extra egg (to brush over the pastry)
Method Preheat oven to 220°C (200° fan-forced). Melt butter and olive oil in a large heavy based pan over a low heat. Add leeks and carrot, gently sauté over low heat until soft, about 25 minutes, season with salt and pepper. Don't be tempted to rush cooking the leeks; gentle slow cooking is what is needed. Add chicken; return to the boil. Reduce heat and simmer, covered, about 10 minutes or until chicken is cooked.Remove chicken and chop coarsely. Reserve 1 cup of the poaching liquid. 2. In a medium saucepan, heat butter; cook leek and celery, stirring, until leek softens. Add flour and thyme; cook, stirring, 1 minute.
Chicken, Ham & Leek Pie Best Recipes UK
Add the double cream, thyme, salt and black pepper. Mix through and cook for 2 minutes until the leeks are soft and the cream has slightly reduced. Add the chopped-up roast chicken and the parmesan. Heat through for 1-2 minutes. Set the chicken filling aside to cool whilst you prepare the pastry. James Martin Chicken And Leek Pie is a delicious British dish named after renowned chef James Martin. It features succulent chicken, chunky leeks, and a buttery puff pastry crust, resulting in a comforting and flavorful meal. Chicken and Tarragon Pie James Martin Chicken And Leek Pie Ingredients 2 chickens 2 leeks, cut into, chunks
