Chicken and Leek Pie
Introduction
This Chicken and Leek Pie is a delicious and easy to make dish that is perfect for a winter meal. The pie is made with a shortcrust pastry and is filled with a chicken and leek filling. The pie can be served with potatoes and vegetables, and can be easily made ahead of time.
Ingredients
1 chicken breast, cut into small pieces
1 leek, thinly sliced
1/4 cup (60 ml) white wine
1/2 cup (120 ml) chicken stock
1 tablespoon (15 ml) flour
1/4 teaspoon (1 ml) salt
1/4 teaspoon (1 ml) black pepper
1 sheet shortcrust pastry
1 egg, beaten
Method
1. Preheat oven to 200 degrees C.
2. In a large skillet, cook chicken and leek over medium heat until chicken is cooked through and leek is softened.
3. Stir in white wine, chicken stock, flour, salt and pepper. Cook until mixture has thickened.
4. Place mixture in a 9-inch pie plate.
5. Roll out pastry to fit over top of pie plate. Cut off any excess pastry.
6. Crimp or flute edges of pastry. Cut a few slits in top of pastry to allow steam to escape.
7. Brush pastry with beaten egg.
8. Bake for 25 minutes, or until pastry is golden brown.
Potential changes & improvements
If you want a richer pie, you can add some cream to the chicken filling. For a lighter pie, you can use a light cream or milk. You could also add some other vegetables to the pie, such as carrots or mushrooms.
What other food it works well with
This Chicken and Leek Pie goes well with potatoes and vegetables. It can also be served with a salad.
Common Mistakes
One common mistake when making this pie is not cooking the chicken and leek filling long enough. Be sure to cook the filling until it has thickened. Another mistake is not cutting the pastry to the right size. Be sure to roll out the pastry so that it is big enough to fit over the top of the pie plate and cut off any excess pastry.
Nutritional Information
This Chicken and Leek Pie contains chicken, leek, flour, salt, and pepper. It is high in protein and low in fat.
Allergens
This Chicken and Leek Pie contains wheat and egg.