Main - Taste chicken and leek pie recipes

Author: Lucia Castellanos  

For the ultimate comfort food, try these creamy chicken and leek pies with crisp golden pastry. Barbecue chicken is convenient, plus the roasted flavour makes for a rich pie.

Chicken and leek pies

Chicken and leek pies
For the ultimate comfort food, try these creamy chicken and leek pies with crisp golden pastry.
Provided by: Coles Magazine
Total time: 70 minutes
Cook time: 45 minutes
Prep time: 25 minutes
Yields: 4 servings
Number of ingredients: 13
Ingredients:
  • 18.20 gm olive oil
  • 800g Chicken Thigh Skinless Fillets, cut into 2cm pieces
  • 20g butter
  • 2 leeks, thinly sliced
  • 125ml white wine
  • 40.00 ml plain flour
  • 23.40 gm Dijon mustard
  • 250ml chicken stock
  • 2 spring onions, thinly sliced
  • 37.60 gm sour cream
  • 2 sheets frozen puff pastry, just thawed
  • 1 Free Range Egg, lightly whisked
  • Mixed salad leaves, to serve
Nutrition:
  • Calories: 204.21 calories
  • Fat: 43.5 grams fat
  • Saturated Fat: 17.2 grams saturated fat
  • Carbohydrate: 55.9 grams carbohydrates
  • Sugar: 6.2 grams sugar
  • Protein: 50.9 grams protein
  • Cholesterol: 247.1 milligrams cholesterol
  • Sodium: 678 milligrams sodium
How to cook:
  1. Preheat oven to 200C. Heat oil a frying pan over high heat. Season chicken and cook, in batches, for 5 mins or until browned. Transfer to a plate
  2. Melt butter in same pan. Cook leek for 3 mins or until tender. Return chicken to pan with the wine. Simmer, uncovered, for 7 mins or until wine has almost evaporated. Sprinkle over flour. Cook, stirring, for 1 min. Stir in mustard, stock and spring onion. Bring to a simmer. Simmer, partially covered, for 5 mins or until thickened. Stir in sour cream. Season. Set aside for 15 mins to cool.
  3. Divide chicken mixture among four 1 1/2-cup (375ml) capacity ramekins. Cut 4 discs from pastry to cover top of pie dishes. Place pastry discs over chicken mixture, pressing down edges to seal. Brush pastry with egg. Bake for 20 mins or until pastry is puffed and golden. Serve with mixed salad leaves.
Notes: Roast chicken, mushroom and leek pie, Taste Mag | Roast chicken, mushroom and leek pie @ http://taste.co.za/recipes/roast-chicken-mushroom-and-leek-pie/

Creamy chicken and leek pies

Creamy chicken and leek pies
'Plug' into a leek for your next warming winter meal. Mild, sweet and tender, they're a delicious, versatile alternative to onions.
Provided by: Claire Brookman
Total time: 69 minutes
Cook time: 44 minutes
Prep time: 25 minutes
Yields: 4 servings
Number of ingredients: 13
Ingredients:
  • 18.20 gm olive oil
  • 20g Unsalted Butter
  • 750g chicken thigh fillets, trimmed, chopped
  • 2 slices prosciutto, chopped
  • 2 medium leeks, trimmed, halved, washed, sliced
  • 40.00 ml marsala (optional, see note)
  • 40.00 ml plain flour
  • 127.50 gm chicken style liquid stock
  • 126.25 gm pure cream
  • 20.00 ml finely chopped fresh chives
  • 2 sheets frozen ready-rolled shortcrust pastry, partially thawed, halved diagonally
  • 1 egg, lightly beaten
  • 1 sheet frozen ready-rolled puff pastry, partially thawed, quartered
Nutrition:
  • Calories: 233.96 calories
  • Fat: 62.3 grams fat
  • Saturated Fat: 24.6 grams saturated fat
  • Carbohydrate: 54.7 grams carbohydrates
  • Sugar: 3.5 grams sugar
  • Protein: 48.0 grams protein
  • Cholesterol: 252.8 milligrams cholesterol
  • Sodium: 742.9 milligrams sodium
How to cook:
  1. Preheat oven to 200°C/180°C fan-forced. Heat oil and butter in a deep frying pan over medium-high heat. Add chicken. Cook, stirring, for 5 to 7 minutes or until browned. Add prosciutto and leek. Cook, stirring, for 5 minutes or until leek has softened. Add marsala (if using). Bring to the boil. Add flour. Stir for 1 minute.
  2. Add stock and cream. Bring to the boil. Remove from heat. Stir in chives. Season with pepper.
  3. Line four 7.5cm (base) pie tins with shortcrust pastry. Trim excess. Fill tins with chicken mixture. Brush edges of pastry with egg. Top with puff pastry. Trim excess. Press down edges with a fork to seal. Brush with egg. Bake for 25 to 30 minutes or until golden. Serve.
Notes: Chicken and leek pie with crispy filo topping, 1 tbsp olive oil · 650g diced chicken thigh fillets, trimmed, diced · 80g butter · 2 medium leeks, trimmed, halved, washed, thinly sliced · 1 1/2 tbsp plain flour.

Chicken, leek and sour cream pie

Chicken, leek and sour cream pie
Barbecue chicken is convenient, plus the roasted flavour makes for a rich pie.
Provided by: Alison Adams
Total time: 115 minutes
Cook time: 60 minutes
Prep time: 55 minutes
Yields: 6 servings
Number of ingredients: 12
Ingredients:
  • 50g unsalted butter
  • 1 leek, trimmed, sliced
  • 50g (1/3 cup) plain flour
  • 375ml (1 1/2 cups) chicken style liquid stock
  • 1 barbecue chicken, skin and bones removed, meat chopped
  • 125g (1/2 cup) Light Sour Cream
  • 20.00 ml finely chopped fresh rosemary
  • 1 egg, lightly whisked
  • 10.40 gm milk
  • 300g (2 cups) plain flour
  • 100g unsalted butter, chopped
  • 1 egg
Nutrition:
  • Calories: 203.08 calories
  • Fat: 47.1 grams fat
  • Saturated Fat: 19.6 grams saturated fat
  • Carbohydrate: 65.3 grams carbohydrates
  • Sugar: 10.9 grams sugar
  • Protein: 41.7 grams protein
  • Cholesterol: 229.7 milligrams cholesterol
  • Sodium: 1.3 milligrams sodium
How to cook:
  1. For the pastry, process flour and butter in a food processor until mixture resembles breadcrumbs. Add cream. Process until combined. Add egg. Process until mixture just comes together. Transfer to work surface. Knead until smooth. Shape one-third of the pastry into a rectangle. Shape remainder into a rectangle. Wrap both in plastic wrap. Chill in fridge for 20 minutes.
  2. Meanwhile, melt butter in a saucepan over low heat. Add leek and cook for 5 minutes or until soft. Add flour and cook, stirring, for 5 minutes or until mixture bubbles. Remove from heat. Gradually add stock, whisking until smooth. Return to heat. Cook, stirring, for 5 minutes or until mixture thickens. Remove from heat. Stir in chicken, sour cream and rosemary. Season with salt and white pepper. Set aside to cool.
  3. Preheat oven to 220°C/200°C fan forced. Place a baking tray on bottom shelf of oven. Roll out larger portion of pastry into a 3mm-thick rectangle. Line a 11 x 35cm (base measurement) fluted tart tin with removable base with pastry. Trim excess. Reserve scraps. Spoon chicken mixture over pastry base. Roll remaining pastry out and cover top of pie.
  4. Re-roll pastry scraps. Cut into leaf shapes. Place leaves on top of pie. Combine egg and milk in a bowl. Brush over top of pie. Bake on preheated tray for 45 minutes until golden.
Notes: Easy Chicken & Leek Pie, Ingredients · 1-2 Tablespoons olive oil · 1 large leek · 1 medium carrot · 500 g chicken breast or thighs · 2 medium zucchini · 300 ml chicken stock

Chicken, leek and corn family pie

Chicken, leek and corn family pie
This beautiful chicken pie is a delicious way to feed the family.
Provided by: Coles Magazine
Total time: 60 minutes
Cook time: 45 minutes
Prep time: 15 minutes
Yields: 4 servings
Number of ingredients: 14
Ingredients:
  • 18.20 gm olive oil
  • 6 (about 650g) Chicken Thigh Fillets, coarsely chopped
  • 1 leek, pale section only, thinly sliced
  • 2 celery sticks, coarsely chopped
  • 2 garlic cloves, crushed
  • 35g plain flour
  • 250ml chicken stock
  • 125ml thickened cream
  • 1 bunch asparagus, woody ends trimmed, cut into 2cm pieces
  • 1 corn cob, husk and silk removed, kernels removed
  • 23.40 gm wholegrain mustard
  • 40.00 ml finely chopped chives
  • 1 sheet (25cm) ready-rolled puff pastry
  • 1 Free Range Egg, lightly whisked
Nutrition:
  • Calories: 160.45 calories
  • Fat: 36.9 grams fat
  • Saturated Fat: 15.8 grams saturated fat
  • Carbohydrate: 38.5 grams carbohydrates
  • Sugar: 4.4 grams sugar
  • Protein: 42.4 grams protein
  • Cholesterol: 195.5 milligrams cholesterol
  • Sodium: 514.1 milligrams sodium
How to cook:
  1. Preheat oven to 220°C. Heat half the oil in a large frying pan over high heat. Add half the chicken. Cook, turning occasionally, for 3 mins or until browned all over. Transfer to a plate. Repeat with the remaining chicken.
  2. Add the leek, celery and garlic to the pan. Cook, stirring, for 5 mins or until leek softens. Return the chicken to the pan. Sprinkle the flour over the chicken mixture. Cook, stirring, for 2 mins or until flour is combined. Add the stock. Cook, stirring, for 2 mins or until sauce boils and thickens. Remove from heat. Add the cream and stir to combine. Add the asparagus, corn kernels, mustard and chives and stir to combine. Season with salt and pepper.
  3. Spoon the chicken mixture into an 8-cup (2L) capacity ovenproof dish. Place the pastry over the filling. Use a sharp knife to trim edges. Press down pastry edge with a fork. Lightly brush with the egg. Place on a baking tray. Bake for 30 mins or until golden.
Notes: Individual chicken, leek, mushroom and tarragon pies, 2 tbsp olive oil · 6 (about 600g) chicken thigh fillets, cut into 2cm pieces · 100g Swiss brown mushrooms, thickly sliced · 1 leek, pale section only, thickly
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