Chicken and Leek Pie
Ingredients
- 600 gWhite chicken (cut into 2cm cubes)
- 3 pcLeek (thinly sliced)
- 50 gUnsalted butter
- 40 gWheat flour
- 200 mlWhole milk
- 100 mlCream
- 1 pcPuff pastry
- 1 pcEgg (beaten for egg wash)
- 2 pcThyme (sprigs)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 250 mlChicken broth
Method
A puff pastry crust that shatters under the knife, releasing a creamy filling of tender chicken and melted leeks. The sauce should be thick and coat every piece of meat perfectly.
- 1
In a sauté pan with a bit of butter, brown the chicken cubes over high heat. The meat should be golden on the surface but remain raw in the center to prevent drying out later.
- 2
Remove the chicken, add the remaining butter and sauté the leeks. They should become tender and translucent without browning.
- 3
Sprinkle flour over the leeks (singer) and stir for a minute. Gradually pour in the stock and milk while whisking. The sauce should thicken until it coats the back of a spoon.
- 4
Return the chicken to the pan, add the cream, thyme, salt, and pepper. Simmer over low heat for a few minutes to let the flavors meld.
- 5
Pour the mixture into a baking dish. Cover with puff pastry, pressing the edges to seal. Brush with beaten egg and cut a small hole in the center to let steam escape.
- 6
Bake at 200°C until the pastry is well-risen, golden, and crispy to the touch.
Frequently asked questions
How do you get this dish right?
- Don't overcook the chicken in the pan; it will finish cooking in the oven and stay juicy.
- The sauce must be thick enough before covering with pastry, otherwise steam will make the crust soggy.
- Let the filling cool slightly before adding the pastry for a better rise.
How long does this dish keep?
Keep for 3 days in the fridge. Reheat in the oven at 180°C to maintain the pastry's crispness.
