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Chicken and Leek Pie

Chicken and Leek Pie

This is the second recipe I’ve made from my Donna Hay New Classics cookbook and I am definitely impressed. As I’ve mentioned, I do not enjoy making pie crust. This one is all butter with the addition of parmesan cheese and yet again, it came out too crumbly and difficult to roll out. Maybe I don’t cut the butter in to the flour enough? Taste wise it was almost cracker-like and delectable! We used 6 cups of cubed, leftover turkey instead of chicken thighs in order to make use of the Christmas turkey (made this on Boxing Day). I am beginning to suspect that we converted from grams to pounds incorrectly because we were measuring cooked vs. raw poultry. The filling seemed a little too thick. We added a couple of sliced carrots as well. And I didn’t have a large pie plate so I used a casserole dish instead. I don’t think it makes any difference really except the crust was a little sunken in the middle and took longer to brown, but the flavour was fabulous! I did have some crust leftover which I used to make crackers, but I burned them. 😦 We were so busy stuffing our faces that I didn’t hear the timer and then I totally forgot about them until I went to the kitchen for something else and wondered why the oven was still on! lol Oh well. Next time Gadget. Oh and the recipe states this is 4 servings but I don’t believe it. Must be a typo. I cut it into 6 pieces and one of those serving will leave you stuffed, so keep this in mind. These would probably make really good little tarts for New Years Eve! Looking through a couple of other tart recipes it looks like 20-30 minutes baking time would work.

The pie is going in the all-star folder as well 🙂

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Chicken and Leek Pie


1 tablespoon olive oil
6 x 150g chicken thigh fillets, chopped (about 1.5lbs)
40g butter (about 1.5-2 Tbsp)
2 small leeks, sliced
2 cloves garlic, crushed
2 tablespoons thyme leaves
¼ cup (35g) plain (all-purpose) flour
2 cups (500ml) milk
sea salt and cracked black pepper
2 x quantities shortcrust parmesan pastry (see below)
1 x quantity eggwash (see below)

shortcrust parmesan pastry
2 cups (300g) plain (all-purpose) flour
1 cup (80g) finely grated parmesan
150g cold butter, chopped
1 teaspoon sea salt flakes
1 egg
1 tablespoon cold milk

1 egg, lightly beaten
2 tablespoons single (pouring) cream

1 To make the eggwash, place the egg and cream in a bowl and mix to combine.
2 To make the shortcrust parmesan pastry, place the flour, cheese, butter and salt in the bowl of a food processor and process for 1–2 minutes or until the mixture resembles fine breadcrumbs. Add the egg and milk and process for 2 minutes or until a smooth dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.
3 Preheat oven to 180ºC (350ºF). Heat the oil in a large non-stick frying pan over medium heat. Add the chicken and cook, in batches, for 4–5 minutes or until golden. Remove from pan, set aside and keep warm.
4 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. Return the chicken to the sauce and refrigerate until cooled completely.
5 Roll half the pastry out between 2 sheets of non-stick baking paper to 3mm-thick. Line a 31cm-round lightly greased pie tin with the pastry. Fill with the chicken mixture. Roll the remaining pastry out between 2 sheets of non-stick baking paper to 3mm-thick. Place on top of the pie and trim the excess pastry. Brush with the eggwash and bake for 35–40 minutes or until the pastry is golden. Serves 4.


About heathershomemade

Cupcake obsessed foodie from Ottawa, ON, Canada

One response »

  1. Pingback: Happy Pi Day! | Heather's Homemade

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