British Pie Day - Garlic And Lemon Chicken And Leek Pie
Course: Lunch, DinnerCuisine: British, Education, Care, HospitalityDifficulty: Easy
Servings
4
servingsPrep time
20
minutesCooking time
30
minutesIndulge in the comforting flavours of our Garlic and Lemon Chicken and Leek Pie! This savoury pie features tender chicken, fresh leeks, and a zesty garlic and lemon sauce, all encased in a flaky, golden crust.
Ingredients
500 g 500 Garlic and herb chicken
250 ml 250 Chicken stock
25 g 25 Butter
3 3 Leeks (medium, halved and chopped)
2 2 Lemons (juiced and zested)
1 tbsp 1 Flour
3 sprigs 3 Thyme (leaves picked)
2-3 tbsp 2-3 Crème fraiche
1 1 Egg (beaten, for glazing)
350 g 350 Puff pastry
Directions
- In a pan, add a splash of oil and sear the chicken, you want to achieve a golden brown crust all the way around the chicken. Once achieved remove the chicken from the pan.
- Using the same pan melt the butter and cook the leeks until just softened. Add the lemon juice and zest, followed by the flour, then gradually add the stock, stirring until the flour has dissolved. Bring to the boil, then add the thyme and simmer for a further 3-4 minutes until thickened. Remove from the heat and add the chicken. Stir in the crème fraiche and season well.
- Pre heat an oven to 190C. Spoon the chicken and leek mixture into an ovenproof dish and brush the rim with a little
beaten egg. Cover the dish with a puff pastry sheet, pressing down firmly with your fingers or a fork to seal. Trim the excess pastry, leaving a slight overflow to allow for shrinking when cooking. - Make small holes in the pastry to allow the steam to escape and brush with the remaining beaten egg. Bake in the oven for 20 minutes until puffed and golden.
Notes
- Use our Kitchen ‘72 marinated diced chicken thigh.
