Heat until sauce becomes thickened and silky. This mouth-watering Slimming World ‘s chicken and leek pie serves 4 people and is just perfect served with freshly cooked vegetables like broccoli, carrots and cauliflower. 3 hrs . Add the chicken and cook, in batches, for 4–5 minutes or until golden. Stir in the garlic, add the wine … To make this chicken breast recipe, heat the oil in a large, non-stick frying pan and fry the chicken for 5 mins.Add the leeks and fry for 10 mins, covered. Reserve a quarter of the pastry for decoration and roll out the remainder to a shape about 5cm larger than the top of the pie dish, then cut a 2.5cm strip from all round the edge. You will think there is not enough liquid but as the zucchini cooks it releases moisture too, so try to wait before you add extra stck. Make our comforting chicken and leek pie with a flaky puff pastry crust. Get 25% off 9-in-1 smart scales Add the cream and tarragon to the chicken mixture in the pan. Use a … Put the chicken into a deep pan that is just large enough to hold it quite snugly. In full disclosure, I will let you know that one of my kids only eats the chicken from the filling, maybe one tiny piece of carrot and the pastry on top, but she’s ‘learning to like’ stuff so that is ok. This easy chicken and leek pie is a firm favourite in my house. Pour in the chicken stock a third at a time, stirring continuously and making sure the sauce is thick and smooth before adding the next batch. Bring to a boil, stirring constantly; cook and stir 3-4 minutes or until thickened. Stir in the mustard, crème fraîche and parsley, then add a squeeze of lemon juice and black pepper to taste. Cut the wider strips diagonally to make eight diamond leaf shapes. Melt remaining butter in the skillet over medium high heat and add flour. Cook on low heat, covered. This post may contain affiliate links. Place over filling. pie plate with some of the remaining oil. Glaze the top of the … Stir in chicken, 3/4 cup cheese, thyme, salt and pepper. Spoon over the chicken and leave to cool. Bring to the boil then reduce to a simmer, Leave the mix to simmer for 20-30 mins, you want the liquid to reduce right down as this will be the filling of your pie, if it's too liquidy you end up with pie soup! Stir in the mustard and the flour and cook until pasty, about 1 minute. Add the leeks and cook for 2 minutes until softened. As an Amazon Associate I earn from qualifying purchases. Enjoy the succulent chicken and crisp puff pastry with a dollop of tomato ketchup 1 hr and 35 mins Brush the pastry lid with beaten egg, then lay the eight thin strips on top, as in the picture. Bursting with seasonal flavours, this easy pie recipe is perfect for entertaining. Mix the cornstarch with a little water into a paste; Add this in the chicken and leek mix. Meanwhile, melt the butter in a small saucepan and stir in the flour. This chicken pie recipe is easy to make, and in a hurry, you can use ready-made pastry. Press the edge on to the pastry strip to seal, and trim any excess with a sharp knife. (At this stage, you can brush the top with egg, if desired). Heat 1tbsp of the butter in a large pan, add the leeks, season well, cover and cook slowly for 8 minutes until softened. Add the butter, leeks, garlic and thyme to the pan and cook for 7–8 minutes or until softened. Serve with mash and some green veggies, it's delicious with a 50:50 cauliflower and potato mash! To be honest, I don’t really care if all my kids eat all of a family meal, as long as they are happy with parts of it, they sit at the table happily and eat with us as a family then that is ALL good! Quarter the eggs and nestle them in the pie dish among the chicken pieces. Press … Strip the meat off the chicken, cut into bite-sized pieces and put in a 1.7-litre pie dish. In full disclosure, I will let you know that one of my kids only eats the chicken … Heat the oil in a pan and add the onion, garlic and leeks. Halt when the stock reaches the top. Add the flour and cook for 2 minutes. Tap the blade of a small sharp knife all along the outside edge of the pastry (this helps the edge to rise during cooking), then flute it using the back of the knife. Method. Cook, stirring often, until … Roll out the pastry you put aside earlier. Deglaze the pan with ⅓ cup of white wine. 48 ratings 3.8 out of 5 star rating. John Torode's warming chicken, mushroom & leek pie is sure to be a crowd-pleaser. Put the eggs in boiling water and boil for 6 minutes. Add the chicken pieces and cook, stirring, for another 4-5 minutes. Make a hole in the lid centre with the tip of the knife, to allow steam to escape as the pie bakes. Bake in a preheated 200 C / Gas 6 oven for 15 … Off the heat, gradually whisk in the milk then bring to the boil until thickened, stirring. Flip the pastry lid over the rolling pin, lift it up and unroll over the pie. Brush again with egg and arrange the leaves in the centre, between the strips. Add the onion and leek and cook over moderate heat until tender, about 5 minutes. Meanwhile, preheat the oven to 220C/200C fan/gas 7. Using a funnel, pour the stock slowly into the pie, stopping every so often to wait for the liquid to trickle down between the layers. Add the butter, leeks and apples to the pan and sauté. Cook for 1 min. You can skip this step, but I do find the flavour of the pie is absolutely amazing with the addition of these last 2 ingredients! Transfer the mixture to a 12-cup (3L) pie dish. BBC Good Food Show Summer Save 25% on early bird tickets. Fill with chicken and leek mixture and cover with a layer of puff pastry. Place one sheet of phyllo dough into prepared pie plate, … Strain 425ml of the stock into a measuring jug (top up with water if you need to). Gather the ingredients for the filling. Like its close cousin, steak and kidney pie, British chicken pie is part of the fabric of British food. Remove the meat from the pan and fry the leeks and garlic in the rendered fat until soft. Spoon filling into dish; roll out remaining pastry sheet slightly to fit pie dish. Then sweat the onion and garlic … Heat the butter and oil in a large frying pan and fry the bacon until crisp. Bursting with seasonal flavours, this easy pie recipe is perfect for entertaining. Brush the strip with water. Bring to a … Splash in the wine, if using, and sizzle for 1 min, stirring, then pour in the stock, cream and lemon … Stir in the flour and cook for 1 minute. 1 Knorr Chicken Stock Pot; 4 chicken breast, cut into 4 large pieces; 2 leeks washed and sliced; 2 cloves garlic, crushed; 1 tbsp parsley, chopped; 1 sheet of ready made shortcrust pastry; 1 egg, beaten Place in pre heated oven for 30 mins or until pastry has turned golden … Mark the veins of the leaves with the tip of a sharp knife. I always repeat the phrase “you do not have to eat it” ie there may be things they don’t like, that’s fine, move them to the edge of your plate, “you do not have to eat it” but generally over time I find they try more and more flavours and we get there in the end, I use them in quite a few kid-friendly recipes, such as my wholemeal yoghurt dough cheese and leek scrolls and my chicken and leek baked risotto, In this type of recipe the part of the leek that you really want is the white part so when you are at the grocer, try and choose a leek that has loads of white, the greens you can chuck in a stock for extra flavour, but in this type of dish you want the white as it cooks down sweet, Easy chicken leek pie made with puff pastry, family-friendly comfort food, Please know this nutrition analysis is based on the ingredients only, this recipe has not been sent to a laboratory for independent testing, Please leave a comment on the blog or share a photo on Pinterest. Season. Brush a 9-in. Stir till melted and smooth. Grease a pie dish, transfer the chicken and veggie mix into the pie dish, Top with puff pastry, pierce the pastry with a knife to create a few holes for steam to escape, and if you have the inclination brush the pastry with a little milk, Bake at 200 degrees Celcius for 15 minutes or until the pastry is golden. Stir to combine. Make our comforting chicken and leek pie with a flaky puff pastry crust. Add the chicken pieces and cover with the chicken stock. Roll out the puff pastry. The other 2 kiddos and my husband and I eat this chicken and leek pie with gusto, so, therefore, a winner! Chill the pie for several hours or overnight until the stock jellifies. Add back in the leeks and onions. Transfer the chicken to a plate. Serve the pie in wedges with English mustard and chutney. Arrange the pastry strips, overlapping slightly, over the chicken mixture. It’s easy to make, really tasty, and approved by both my kids and my husband! More effort . Cut 8 long strips each about 1cm wide, and two more strips each about 4cm wide. It’s easy to make, really tasty, and approved by both my kids and my husband! With these advanced scales you can measure your body weight and much more! Cook until soft but not coloured, about 10 minutes. So the good: great texture, great visual appeal, definitely comfort food, easy to make. Add salt if needed. Make a small hole in the centre of the pie with the tip of a knife. « One Pan Pasta – Tomato Sausage & Lentil, wholemeal yoghurt dough cheese and leek scrolls, Chicken Pasta Bake Family Friendly Loaded With Vegetables, Heat the oil in a fry pan over a medium heat, Slice the leek thinly (into rings) you want the white part, you can discard most of the green leaves, sauté the leek in the oil, Finely dice the carrot and add to the pan, continue to sauté the leek and carrot until both are tender and fragrant (approx 5 mins), Dice the chicken, add this to the fry pan and seal the chicken, it does not need to be browned all over, it will cook in the stock which you add next, Add the stock, grate the zucchini and add this too. Drain, cool them under cold water and remove the shells. STEP 4. This pie is all about the ingredients that it is made up with. Chicken & leek pot pies. Place mixture into a pie dish and place puff pastry lid on top, crimp the edges and brush with the beaten egg. Add the pancetta and cook for another 3 minutes. Once the leeks have softened, return the bacon and Chicken, Potato, and Leek Pie. Method. This easy chicken and leek pie is a firm favourite in my house. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Add ½ tsp salt and bring to the boil on the hob, then reduce the heat, cover tightly and simmer for 1 hr-1 hr 15 until tender. Melt butter in a medium sized pot. Cook vegetables until soft, but not browned. If we have a roast chicken, then this chicken pie is first on Mr Jones’s wish list for the leftover chicken. Add in the stock, milk, laughing cow, thyme, parsley and mustard. Slimming World's chicken and leek pie is a delicious, hearty pie which is lower in calories than your average pie and takes only 1hr and 30 mins to make. Add garlic, leek and carrot. You can skip the sour cream completely or sub for any creamy type ingredients such as cream, creme fraiche or cream cheese or greek yoghurt, If you don't have wholegrain mustard dijon mustard also works well, be careful of hot English mustard it can be a little overpowering in this type of dish. Chill the pie for 15 mins, if you have time, to set the pastry. Once the chicken and veggie mix has reduced down, turn off the heat and stir through the mustard and sour cream. Use a small sharp knife to cut the pastry sheets into 3cm strips. Using meat from the legs and thighs of the chicken not only gives a richer flavor, but these cuts are also much cheaper. Bake for 30-35 mins until the pastry is crisp, puffed up and deep golden brown. Chicken Ham and Leek Pie, a British pub favourite that is equally a family favourite.A chicken and ham mix in a creamy leek sauce topped of with a buttery flaky crust.What’s not to like.. Brush with egg. Add the chicken and fry till lightly golden. Brush the edge of the dish with water and stick the pastry strip to it. In a large saucepan, melt the butter. Chop the piece of ham into small pieces and place in the pie dish. Preheat oven to 200c/400f (gas mark 6) This creamy chicken pie made with a leek sauce and crisp puff pastry lid is a family friendly weeknight meal that makes the most of leftover roast chicken. Quote BBH25. Will keep in the fridge for one day – just add 4-5 mins to baking time. Remove from pan, set aside and keep warm. Heat the butter and oil in a large frying pan and fry the bacon until crisp. Pour in enough water to half-cover the bird, then tip in the peppercorns, bay leaves, thyme, onion and celery. Brown the chicken in 3 tablespoons of olive oil until the meat reaches 165 F in the thickest part of the thigh, about 7 ½ minutes on each side. Add the leeks and cook for … To a 12-cup ( 3L ) pie dish and place in the peppercorns, bay leaves thyme... 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