The Best Chicken and Leek Pot Pie
The recipe The Best Chicken and Leek Pot Pie can be made in roughly 1 hour and 50 minutes. For $2.58 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. This main course has 1339 calories, 44g of protein, and 99g of fat per serving. This recipe serves 4. This recipe is liked by 119 foodies and cooks. Head to the store and pick up wine, milk, olive oil, and a few other things to make it today. It is brought to you by Leites Culinaria. With a spoonacular score of 90%, this dish is tremendous. Similar recipes are Chicken And Leek Pot Pie, Leftover Turkey and Leek Pot Pie With Instant Gravy, and Chicken & leek pot pies.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 80 minutes
Ingredients:
2 knobs (pats) butter
2 carrots, peeled and roughly chopped
2 pounds plus 3 ounces boned and skinned chicken legs, cut into pieces
1 large egg, lightly beaten with a pinch of salt
2 tablespoons all-purpose flour
2 medium leeks, trimmed, washed and sliced into 1/2 inch pieces
1 1/4 cups milk
Olive oil
9 ounces good pork sausages
1 16-ounce package all-butter puff pastry
Sea salt and freshly ground black pepper to taste
Small handful thyme sprigs, leaves picked
1 wineglass white wine
3 sticks celey, finely sliced
Equipment:
pot
stove
frying pan
pie form
oven
knife
Cooking instruction summary:
Prepare the chicken stew1. Take a large casserole pot and add a glug of olive oil and your butter. Add the chicken, leeks, carrots, celery, and thyme and cook slowly over medium heat for 15 minutes. Turn the heat right up, add the flour, and keep stirring for a couple of minutes before stirring in the wine, then a wineglass of water, and then the milk. Season with a little salt and freshly ground black pepper, then cover with a tight-fitting lid and simmer very slowly on the stove, stirring and scraping the pan every so often, until the chicken is tender, 30 to 40 minutes. The sauce should be quite thick. If it’s a little too liquidy, just continue to simmer it with the lid off until it thickens slightly. (At this point you can let it cool and keep it in the fridge for a couple of days if you want to before assembling the pot pie—or it can also be eaten as a stew.) Pour the chicken mixture into an appropriately sized pie dish. Assemble the chicken pot pie2. Preheat the oven to 425°F (220°C). Adjust the oven rack to the middle position. 3. Squeeze the porks sausage out of the casings, roll it into little balls, and brown them with a little olive oil in a clean skillet over medium heat. Place them over the stew.4. Roll out your pastry to about 1/4 inch thick. Carefully drape the pastry over the dish, using a knife to trim any pastry hanging over the edge of the dish. Lightly brush the top of the pastry with the egg to make it turn golden while baking. If desired, pinch the pastry to crimp it round the edge of the dish (there’s no need to do this, but I like to as my mum always does it and it makes it look pretty. I also use the back of a knife to lightly crisscross the top of the pastry—this makes the pastry crisp and flaky.) Bake the chicken pot pie in the center of the oven for about 30 to 40 minutes, until golden on top.
Step by step:
1. Prepare the chicken stew
2. Take a large casserole pot and add a glug of olive oil and your butter.
3. Add the chicken, leeks, carrots, celery, and thyme and cook slowly over medium heat for 15 minutes. Turn the heat right up, add the flour, and keep stirring for a couple of minutes before stirring in the wine, then a wineglass of water, and then the milk. Season with a little salt and freshly ground black pepper, then cover with a tight-fitting lid and simmer very slowly on the stove, stirring and scraping the pan every so often, until the chicken is tender, 30 to 40 minutes. The sauce should be quite thick. If it’s a little too liquidy, just continue to simmer it with the lid off until it thickens slightly. (At this point you can let it cool and keep it in the fridge for a couple of days if you want to before assembling the pot pie—or it can also be eaten as a stew.)
4. Pour the chicken mixture into an appropriately sized pie dish. Assemble the chicken pot pie
5. Preheat the oven to 425°F (220°C). Adjust the oven rack to the middle position.
6. Squeeze the porks sausage out of the casings, roll it into little balls, and brown them with a little olive oil in a clean skillet over medium heat.
7. Place them over the stew.
8. Roll out your pastry to about 1/4 inch thick. Carefully drape the pastry over the dish, using a knife to trim any pastry hanging over the edge of the dish. Lightly brush the top of the pastry with the egg to make it turn golden while baking. If desired, pinch the pastry to crimp it round the edge of the dish (there’s no need to do this, but I like to as my mum always does it and it makes it look pretty. I also use the back of a knife to lightly crisscross the top of the pastry—this makes the pastry crisp and flaky.)
9. Bake the chicken pot pie in the center of the oven for about 30 to 40 minutes, until golden on top.
Nutrition Information:
covered percent of daily need
