Chicken and Leek Pie
Chicken and Leek Pie
Ingredients
For the Roasted Chicken and Stock
- 1 whole chicken
- 1 onions, roughly chopped
- 1 carrots, roughly chopped
- 1 celery, roughly chopped
- few fresh thyme sprigs
- 2-3 bay leaves
- to taste salt
- to taste pepper
- as needed olive oil
For the Pie Filling
- 2 leeks
- a knob butter
- 1 tablespoon flour
- a splash cream
- a splash white wine
- 1 tablespoon Dijon mustard
- a handful fresh parsley, chopped
- to taste salt
- to taste pepper
For Assembly
- 1 sheet puff pastry, pre-rolled
- 1 egg, beaten, for egg wash
Instructions
- 1
Preheat the oven to 200°C. Place the whole chicken in a roasting tin. Season the chicken generously with salt, pepper, and a drizzle of olive oil.
⏱️ 5 min•🌡️ 200
- 2
Add roughly chopped onions, carrots, and celery to the roasting tin around the chicken. Tuck in a few sprigs of fresh thyme and 2-3 bay leaves.
⏱️ 5 min
- 3
Roast in the preheated oven for 1 hour and 15 minutes. Once roasted, remove the chicken from the oven and let it rest for 15-20 minutes.
⏱️ 75 min•🌡️ 200
- 4
After resting, debone the chicken and shred the meat, setting it aside. Reserve the chicken carcass.
⏱️ 15 min
- 5
Place the reserved chicken carcass back into the roasting tin with the roasted vegetables. Add enough water to cover the carcass and vegetables.
⏱️ 5 min
- 6
Place the roasting tin on the hob and bring the liquid to a simmer. Simmer for 1 hour. Strain the stock through a sieve, discarding the solids.
⏱️ 60 min
- 7
Slice the 2 leeks. Thoroughly rinse the sliced leeks under cold water to remove any grit.
⏱️ 5 min
- 8
In a saucepan, melt a knob of butter. Add the rinsed and sliced leeks to the pan and cook until they have softened.
⏱️ 5 min
- 9
Add a tablespoon of flour to the pan and stir well to create a roux, cooking for 1 minute.
⏱️ 2 min
- 10
Gradually add a splash of white wine, stirring constantly to prevent lumps. Gradually add the prepared chicken stock, continuing to stir until well combined and the sauce begins to thicken.
⏱️ 5 min
- 11
Pour in a splash of cream. Stir in a tablespoon of Dijon mustard. Season the sauce with salt and pepper to taste.
⏱️ 2 min
- 12
Add the shredded chicken meat to the sauce and stir to combine. Finally, stir in a handful of freshly chopped parsley.
⏱️ 3 min
- 13
Pour the chicken and leek mixture into an ovenproof pie dish. Unroll 1 sheet of puff pastry and place it over the filling in the pie dish.
⏱️ 3 min
- 14
Trim any excess pastry from the edges and crimp the edges to seal. Make a small incision in the center of the pastry lid to allow steam to escape during baking.
⏱️ 3 min
- 15
Brush the top of the pastry with the beaten egg (egg wash) for a golden finish.
⏱️ 1 min
- 16
Bake the pie in the 200°C oven for 20-25 minutes, or until the pastry is golden brown and puffed up.
⏱️ 25 min•🌡️ 200
Kitchen Tools
Nutrition Facts (per serving)
Chicken and Leek Pie
For the Roasted Chicken and Stock
- 1 whole chicken
- 1 onions, roughly chopped
- 1 carrots, roughly chopped
- 1 celery, roughly chopped
- few fresh thyme sprigs
- 2-3 bay leaves
- to taste salt
- to taste pepper
- as needed olive oil
For the Pie Filling
- 2 leeks
- a knob butter
- 1 tablespoon flour
- a splash cream
- a splash white wine
- 1 tablespoon Dijon mustard
- a handful fresh parsley, chopped
- to taste salt
- to taste pepper
For Assembly
- 1 sheet puff pastry, pre-rolled
- 1 egg, beaten, for egg wash
Instructions
- 1
Preheat the oven to 200°C. Place the whole chicken in a roasting tin. Season the chicken generously with salt, pepper, and a drizzle of olive oil.
⏱️ 5 min•🌡️ 200 - 2
Add roughly chopped onions, carrots, and celery to the roasting tin around the chicken. Tuck in a few sprigs of fresh thyme and 2-3 bay leaves.
⏱️ 5 min - 3
Roast in the preheated oven for 1 hour and 15 minutes. Once roasted, remove the chicken from the oven and let it rest for 15-20 minutes.
⏱️ 75 min•🌡️ 200 - 4
After resting, debone the chicken and shred the meat, setting it aside. Reserve the chicken carcass.
⏱️ 15 min - 5
Place the reserved chicken carcass back into the roasting tin with the roasted vegetables. Add enough water to cover the carcass and vegetables.
⏱️ 5 min - 6
Place the roasting tin on the hob and bring the liquid to a simmer. Simmer for 1 hour. Strain the stock through a sieve, discarding the solids.
⏱️ 60 min - 7
Slice the 2 leeks. Thoroughly rinse the sliced leeks under cold water to remove any grit.
⏱️ 5 min - 8
In a saucepan, melt a knob of butter. Add the rinsed and sliced leeks to the pan and cook until they have softened.
⏱️ 5 min - 9
Add a tablespoon of flour to the pan and stir well to create a roux, cooking for 1 minute.
⏱️ 2 min - 10
Gradually add a splash of white wine, stirring constantly to prevent lumps. Gradually add the prepared chicken stock, continuing to stir until well combined and the sauce begins to thicken.
⏱️ 5 min - 11
Pour in a splash of cream. Stir in a tablespoon of Dijon mustard. Season the sauce with salt and pepper to taste.
⏱️ 2 min - 12
Add the shredded chicken meat to the sauce and stir to combine. Finally, stir in a handful of freshly chopped parsley.
⏱️ 3 min - 13
Pour the chicken and leek mixture into an ovenproof pie dish. Unroll 1 sheet of puff pastry and place it over the filling in the pie dish.
⏱️ 3 min - 14
Trim any excess pastry from the edges and crimp the edges to seal. Make a small incision in the center of the pastry lid to allow steam to escape during baking.
⏱️ 3 min - 15
Brush the top of the pastry with the beaten egg (egg wash) for a golden finish.
⏱️ 1 min - 16
Bake the pie in the 200°C oven for 20-25 minutes, or until the pastry is golden brown and puffed up.
⏱️ 25 min•🌡️ 200