Thursday, 31 January 2019

Chicken & Leek Pie

This creamy Chicken and Leek pie stuffed with mushrooms and sweetcorn and topped with a flaky golden puff pastry lid is great for the cold winter months. It's comforting and surprisingly not very difficult to make - I did use shop bought puff pastry though I must admit!


  • 1 tbsp butter
  • 600g boneless chicken chopped in 1 inch pieces
  • 2 Leeks choped in 2cm thick slices
  • 2 cubed onions diced
  • 4 garlic cloves 
  • 7-8 mushrooms
  • 100g Sweetcorn
  • 500ml vegetable stock
  • 300ml double cream
  • Squeeze of Lemon
  • 500g Block of Puff Pastry 

  1. Place the chopped Leeks in a pot of boiling salted water and cook for 2-3 minutes then drain and leave aside for later. 
  2. Melt the butter in a pan and add the onions - sauté until lightly golden. Then add the crushed garlic and cook for a further minute. 
  3. Add the cubed chicken and cook until golden and all the water has burnt off. To this, add the vegetable stock and bring to a boil.
  4. Then add the double cream to the chicken mixture along with the mushrooms and sweetcorn and boil until the mixture has reduced and thickened slightly. If you're having a little trouble with the mixture not thickening, I add 1 tsp of cornflour to a little water and add this to the sauce which helps it thicken. 
  5. Add the Leeks to this sauce and add salt and pepper to taste and a squeeze of lemon juice.
  6. Pour the mixture into the prepared dish and leave to cool. 
  7. Roll out the puff pastry to the size of your chosen dish and prick a couple holes with a fork to help the steam escape and place on top of your filling and brush with egg yolk for a nice golden colour.
  8. Bake at gas mark 6 for 20 minutes until the pastry is golden all over. 
I hope you enjoy making this recipe as much I do! If you do give it a go, be sure to tag me in your pictures over on Instagram! 


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