Who doesn’t love a good pie?
This recipe was passed to me by my Step Mum and has become my staple cook up for friends with newborn babies. It always gets the thumbs up (I’m unsure if it is my cooking or the timing of leaving a hot pie on the doorstep that causes that though – let me know!).
Chicken & Leek Pie
 ½ Cup plain flour
½ tsp pepper
1 tsp salt
750g chicken breast fillets, cut into strips
1 tablespoon butter
2 tablespoons olive oil
3 leeks, sliced
2 garlic cloves, crushed
1 Cup chicken stock
1 Cup cream
1 small handful of freshly chopped flat-leaf parsley
2 sheets ready-made puff pastry
1 egg yolk, lightly beaten
Serves 6
Combine flour, pepper & salt in a shallow bowl. Add chicken and toss to coat, shaking off any excess flour.
Heat butter and oil in a large frying pan over a high heat. Add chicken and stir-fry for 2-3 minutes or until light golden. Remove chicken from pan and set aside.
Return pan to medium heat, add leeks and garlic and cook, stirring occasionally, for 5 minutes, or until soft. Add stock and cream, simmer gently for 5 minutes, then return chicken to pan and cook for 1-2 minutes further.
Remove from heat, season and stir through the parsley.
Cut pastry sheets to line and top your pie dish. Spoon filling into pastry and brush edges with egg yolk. Place tops on pies and crimp edges with a fork. Brush top with egg yolk and pierce the top.
Bake at 180 degrees, until golden, for 20-30 minutes.
Serve with heaps of steamed green veggies. Enjoy.
