Comments Off on Chicken & Leek Pie

Servings 6
Calories 511 kcal
Prep Time35 minutes
Cook Time40 minutes
Total Time1 hour 15 minutes

Ingredients
 

  • 6 chicken thighs, skinless and boned (but keep the bones) and each one cut into 8 pieces
  • 2 medium leeks, washed well and chopped into small chunks
  • 1 medium carrots, peeled and finely chopped
  • ¼ tsp ground turmeric
  • 2 tbsp fresh tarragon
  • 1 crumbly chicken stock cubes
  • 1 pinch ground pepper
  • water to cover
  • tbsp plain flour
  • 1 tbsp soft butter
  • 198 g tin sweetcorn, drained
  • 2 sheets ready rolled shortcrust pastry
  • 1 medium egg, beaten

Instructions
 

  • Place the chopped chicken, chicken bones, leeks, carrot, turmeric, tarragon, stock cubes and pepper into a saucepan, and add enough water to cover by 1-2 cm.
  • Bring to a boil, then gently simmer for 10 minutes or until the carrots are cooked, by which time the liquid should just cover the meat and vegetables.
  • Once cooked, strain the chicken and vegetables out and skim off any fat. Measure the liquid that’s left, and return 200ml to the pan and bring to a simmer
  • Mix the flour and butter together, then stir into the simmering liquid. It needs to be nice and thick, so you will probably need to simmer for a minute or so.
  • Once thickened, add the sweetcorn, chicken and vegetables and re-season, then cool and chill well. Ensure you remove all the bones.
  • Preheat the oven to 200℃ / Gas 6. Line a pie tin (18cm diameter base, 22cm diameter top, 4 cm deep) with a pastry sheet and leave a nice overhang. Spoon in the chilled, thickened mix and press down slightly.
  • Egg the top edge, lay over the remaining pastry sheet, trim off the excess, and thumb up and crimp nicely.
  • Brush with the beaten egg, make a small incision in the top and place on baking trays. Bake in the preheated oven for 30-40 minutes or until nicely browned and piping hot.
  • Serve with extra gravy, made using the remaining cooking stock.
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Nutrition Facts
Chicken & Leek Pie
Amount per Serving
Calories
511
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
6
g
Cholesterol
 
140
mg
47
%
Sodium
 
760
mg
33
%
Potassium
 
610
mg
17
%
Carbohydrates
 
64
g
21
%
Fiber
 
4
g
17
%
Sugar
 
4
g
4
%
Protein
 
32
g
64
%
Vitamin A
 
2480
IU
50
%
Vitamin C
 
8
mg
10
%
Calcium
 
75
mg
8
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword beef, mushroom
Course Chicken, Latest from This Morning, Main Course, Pastry, Pies / Flans / Tarts
Cuisine Autumn, British, ITV This Morning, Winter
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