Chicken And Leek Pie
For a delicious and comforting meal, this chicken, leek, and apple pie recipe is a must-try. Tender chicken thighs are cooked with flavorful leeks, apples, and bacon lardons in a creamy and rich sauce, all encased in a golden puff pastry crust. With layers of savory and sweet flavors, this hearty pie is sure to become a family favorite. Serve piping hot for a satisfying dinner that will warm both hearts and bellies.
— Constant Cookbook
Ingredients
- 300g/10½oz plain flour
- pinch salt
- 30g/1¼oz cold lard, cut into cubes (optional - you can use all butter
- 85g/3oz cold butter
- 2-3 tbsp cold water
- 1 free-range egg, beaten with a pinch of salt
- 30g/1¼oz butter
- 30g/1¼oz flour
- 600ml/1 pint milk
- 3 tbsp double cream
- 2 tsp Dijon mustard
- 1/3 chicken stock
- 2 large leeks
- 30g/1½oz butter
- 3 Cox apples
- 70g/2½ oz bacon lardons
- 10 boneless chicken thighs
- 1 bunch tarragon
- freshly ground black pepper
Instructions
- Preheat the oven to 190C/170C Fan/Gas 5.
- Heat a dash of olive oil in a large frying pan and cook the chicken pieces over a high heat for 3 minutes. Add the leek, garlic, soft cheese, mustard, stock cube and 200ml/7fl oz boiling water.
- Pour the mixture into a large ovenproof dish and lay the puff pastry sheet over the top. Brush with milk.
- Bake for 35 minutes or until the top is golden-brown and the pie is cooked through. Serve.
Cook Time
1H
Prep Time
PT2H
Yield
Serves 6
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