So it’s Pie Week!!! Flicking through some recipes, we came across one for a Chicken and Leek Pie, that looked delicious.
Back in the day when I followed recipes to the letter, the pies I cooked were pretty mediocre but this one was yummy. Sometimes going for full fat products is the only way to achieve that deliciousness and its key to remember that none of these ingredients are unhealthy and the introduction of all these diets has done little to teach us about genuine nutrition.
Everything in moderation really is key and for those of us that already have so many intolerances and allergies, gaining nutrition and calories sometimes needs to come from full fat ingredients.
Now I’ve become confident in the kitchen, I have of course amended this for my own tastes and needs but credit for the base for this recipe goes to Olive Magazine.
250g diced chicken breast
3 large leeks, sliced
50g unsalted butter
3 tbsp GF flour (rice flour)
4 tbsp Dijon mustard
150ml single cream (full fat)
1 pint milk (full fat)
Bunch of fresh tarrogan, finely chopped
300g all butter puff pastry, ready to roll (GF)
Salt and pepper
- Add chicken, leeks and milk to a saucepan and simmer for 15 minutes until chicken cooked. Drain milk into a bowl and keep for later.
- Shred the chicken and put chicken and leek to the side for now.
- For your roux: Melt butter in a pan on medium heat and add flour. This should leave a thick buttery paste. Remove from heat or turn down to really low heat.
- Add a small amount of milk at a time, stirring until fully absorbed. Repeat until you have a smooth sauce that is still slightly thick. You will have to make sure you are stirring continuously to make sure the flour doesn’t form lumps in the sauce.
- Add in cream, mustard and tarragon and stir.
- Add in chicken and leeks and seasoning to desired taste. Leave to cool slightly.
- Divide mix into two individual pie dishes.
- Trim pastry to size and place on top of creamy mix. Trim off any excess. (You could add milk or egg wash to pastry but I don’t feel it’s needed.)
- Cook for 30-40 mins on 190c or until pastry reaches your desired crispness.
Serve with some veg. We just had peas and mint sauce.