Chicken and Leek Pie with Puff Pastry makes my weekend fantastic, one of the best choices a tasty and simple recipe that I would love to eat every weekend with my family or friends.
I love preparing this dish on the weekends or during the week since it’s warm, comforting, and quite simple to prepare. this recipe makes a delicious pie with chicken and leeks all wrapped in a light puff pastry.
Ingredients:
For the Filling:
2 tablespoons butter
2 big leeks, cut thinly (only the white and light green parts)
2 boneless, skinless chicken breasts, chopped into bite-sized pieces
2 tablespoons all-purpose flour
1 cup chicken broth
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Salt and freshly ground black pepper, to taste
1/4 cup heavy cream (optional)
For the Pie:
1 sheet puff pastry, thawed according to package instructions
1 egg, beaten with 1 tablespoon of milk (egg wash)
Optional Additions:
1/2 cup cooked and crumbled bacon
1/4 cup grated Parmesan cheese
Chicken and Leek Pie with Puff Pastry
I hope you are not bothered, to combine all these ingredients. Just chill out for a few minutes it will help your brain prepare the Chicken Leek Pie by following the instructions given below. It would also be advisable for you to take a shower to make yourself comfortable. GO AHEAD
Step 1: Preheat the oven to 200°C (400°F). Be careful while using the stove or oven.
Step 2: The most important function of the cooking period, In a large pan over medium heat, melt the butter. Add the leeks pie and simmer for 5 to 7 minutes, stirring now and again, until they are tender and transparent. Further, after adding the chicken pieces, cook for a further five minutes or until browned on both sides of the chicken.
Step 3: Sprinkle the flour over the chicken and leeks pie and stir to coat after that Cook for 1 minute more. After sprinkling the chicken and leeks pie with flour, mix to coat. Add another minute of cooking.
Step 4: Add the rosemary, thyme, and chicken broth. To taste, add salt and pepper for seasoning. After bringing to a simmer, cook for five minutes, or until the chicken is tender and the sauce has slightly thickened. Stir in the cream (if using) and heat through for another minute. Remove from heat and let cool slightly.
Assemble the pie:
Step 5: On a lightly floured surface, roll out the puff pastry sheet slightly to a larger size. Cut out a circle or rectangle of pastry large enough to fit your pie dish, with an extra 1-inch border for folding over.
Step 6: Transfer the cooled chicken and leek filling to a pie dish. Using your fingers or a fork, carefully press the pastry dough edges together to seal them as you fold them over the filling.
Step 7: Apply the egg wash to the puff pastry’s top. For an added touch, you may also sprinkle with flaky sea salt or sesame seeds. Cut a few vents in the top of the pastry dough to allow steam to escape.
Step 8: Bake the pie for 25-30 minutes, or until the pastry is golden brown and puffed. Let the pie cool for at least 10 minutes before slicing and serving. now ready for dish.
Easy Chicken and Leek Pie with Puff Pastry
Ingredients
- 2 tablespoons butter
- 2 big leeks, cut thinly (only the white and light green parts)
- 2 boneless, skinless chicken breasts, chopped into bite-sized pieces
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and freshly ground black pepper, to taste
- 1/4 cup heavy cream (optional)
- 1 sheet puff pastry, thawed according to package instructions
- 1 egg, beaten with 1 tablespoon of milk (egg wash)
Instructions
- Preheat the oven to 200°C (400°F). Be careful while using the stove or oven.
- The most important function of the cooking period, In a large pan over medium heat, melt the butter.
- Sprinkle the flour over the chicken and leeks and stir to coat
- Add the rosemary, thyme, and chicken broth. To taste, add salt and pepper for seasoning.
- On a lightly floured surface, roll out the puff pastry sheet slightly to a larger size. Cut out a circle or rectangle of pastry large enough to fit your pie dish, with an extra 1-inch border for folding over.
Related post
Delicious Bibingka Bisaya Recipe
Boursin & leek chicken pot pie
FAQs
Can I use puff pastry for the base of a pie?
Place a baking tray into the oven to heat it up. After that, place your pie dish on top of the heated baking pan and place it in the oven. This, in my opinion, really aids in cooking the steak pie’s bottom and prevents a soggy bottom.
How does Jamie Oliver make chicken pie?
Chop all the vegetables approximately into 1.5cm bits and add them to the pan after peeling the onion and carrot. Cook until softened, about 10 minutes. After cooking for two minutes and stirring in two heaping teaspoons of flour, add the cider. Allow it to almost evaporate for two minutes, then whisk in the mustard and stock.
Which pastry do you use for pies?
For pies, you typically use a pie crust pastry. This type of pastry is a simple dough made from flour, fat (such as butter or lard), water, and sometimes salt. Pie crust pastry is rolled out and used to line the pie dish, as well as for the top crust if the pie is double-crusted. The crust is then filled with sweet or savory fillings before baking.
Is puff pastry the same as pie crust?
Puff pastry and pie crust are not the same, although they are similar in that they are both types of pastry dough.
How do you use puff pastry as a base?
Using a sharp knife, delicately score the puff pastry’s edge with a 1cm border if you’re using it as the basis for a tart. By doing this, you’ll elevate the border during baking and give the contents in the center a raised edge. Finally, before baking, the crust is packed with savory or sweet contents.
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