It’s a great time of year to indulge in eating pies! If you’ve not tried one like this before, why not make your own? Here’s a great recipe for a chicken and leek pie.
Ingredients
- 2 tablespoons olive oil
- 1 1/2 pounds of chicken thighs
- Salt
- Black pepper
- 2 leeks
- 3 tablespoons plain flour
- 1 cup chicken broth
- 1 cup whole milk
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh thyme leaves
- 1 sheet puff pastry, thawed if frozen
- 1 egg
Instructions
- In a large skillet, heat your olive oil over medium-high heat. Season diced chicken with salt and black pepper, then brown the chicken pieces until golden. Remove from the skillet and set aside.
- In the same skillet, add sliced leeks and sauté until softened. Sprinkle flour over the leeks and stir well to coat. Gradually add chicken broth and whole milk, stirring continuously to avoid lumps. Allow the mixture to thicken.
- Stir in Dijon mustard and fresh thyme leaves, then add the browned chicken back to the skillet. Mix until the chicken is coated in the creamy leek sauce.
- Roll out the puff pastry on a floured surface to fit your pie dish. Pour the chicken and leek mixture into the pie dish, then place the rolled-out puff pastry on top, trimming any excess. Brush the puff pastry with the beaten egg to achieve a golden, shiny finish.
- Preheat your oven to 400°F (200°C). Bake in the preheated oven for 25-30 minutes or until the pastry is puffed and golden. Enjoy!
