Chicken and Leek Pie

Friday Night Chicken and Leek Pie

Yesterday was our annual athletics day which meant herding hundreds of high school kids onto buses and driving out to a cold, bleak athletics track so most of the kids could just sit around and we could freeze our asses off. We don’t tend to take these things too seriously here so most schools are not equipped with their own tracks and so on.

To say that I would rather teach all day, plus have yard duty both recess and lunch time as well as have a meeting after school, is understating how I feel about these days. Having my eyes repeatedly stabbed with hot pokers would be less painful. However, we go and we chant for our houses and we have “fun”.

All I could think of was getting home and putting on my pj’s and fluffy slippers and drinking a hot and strong coffee. I also day dreamed about Friday night. Yes, the beginning of the weekend but my chance to come home and finally be able to make a chicken and leek pie.

I have been waiting all week for this but as I was so tired I decided on making the quick version. That is, make everything in one deep dish that can also be used in the oven and top the whole thing with pastry. It’s easy and quick and tastes wonderful.

I’m full and happy right now. Enjoy 🙂

Ingredients

  • 1 tablespoon olive oil
  • 20g butter
  • 750g chicken thigh fillets, trimmed, chopped
  • 2 medium leeks, trimmed, halved, washed, sliced
  • 1/4 cup white wine
  • 2 tablespoons plain flour
  • 1/2 cup chicken stock
  • 1/2 cup pure cream
  • 1 tablespoon fresh thyme
  • 1 egg, lightly beaten
  • 1 sheet frozen ready-rolled puff pastry, partially thawed.

Method

Preheat oven to 200°C/180°C fan-forced. Heat oil and butter in a deep frying pan over medium-high heat. Add chicken. Cook, stirring, for 5 to 7 minutes or until browned. Add leek. Cook, stirring, for 5 minutes or until leek has softened. Add white wine. Bring to the boil. Add flour. Stir for 1 minute.

Add stock and cream. Bring to the boil. Remove from heat. Stir in thyme. Season with pepper.

Fill pie dish with chicken mixture.  Top with puff pastry. Trim excess. Press down edges with a fork to seal. Brush with egg. Bake for 25 to 30 minutes or until golden. Serve with a green salad.

Perfect for a Friday night when you are exhausted after a week at work but want something substantial and yummy!

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