My Chicken and Leek Pie is one of our family’s favourite meals. The recipe started out as a casserole and evolved into a Chicken and Leek Pie!
Chicken and Leek Pie Recipe
The recipe is simple to make but looks impressive if you are entertaining, and want to impress your guests! By using Phyllo pastry for the topping, the result is not as heavy as a traditional pie in a pastry shell.
Ingredients:
- 800g Skinless Chicken Breasts
- 400g Mushrooms (Combination of Portobello and Button)
- 4 Leeks (Finely sliced)
- 50g Butter
- 1 Tbsp Olive Oil
- 2 Tbsp Plain Flour
- 250ml Chicken Stock
- 350ml Cream
- 150g Sliced Gypsy Ham (Optional)
- 1 Tbsp Chopped Parsley
- Salt & Pepper to taste
- 1 Box Phyllo Pastry
- Extra Butter (for brushing the pastry)
Method:
Preheat your oven to 180°c. Cut your chicken breasts into small pieces and season with cayenne pepper and set aside for cooking later. Melt half the butter in a deep pan and cook the finely sliced leeks on a low to medium heat stirring often, do not allow the leeks to brown. Once the leeks have softened, add your sliced mushrooms to the pan and cook for approximately 2-3 minutes. Remove the leeks and mushrooms from the pan and set aside.
Heat the remaining butter and olive oil in the pan and brown your chicken pieces in batches, on a medium to high heat. Once browned return all the chicken to the pan and stir in your plain flour allowing it to coat the chicken. Cook for 1-2 minutes over medium heat and then stir in your chicken stock.
Return your mushrooms and leeks to the pan and stir to combine. Simmer over low heat for 10-15 minutes, stirring occasionally. Take the pan off the heat and add your sliced ham pieces and cream, mix well and return to low heat for 5 minutes to allow the sauce to thicken.
Remove your pan from the heat, season with salt and pepper and stir in your chopped parsley. Pour your chicken mixture into individual ramekins or a large pie plate and top with phyllo pastry, brushed with lashings of melted butter. Bake in your preheated oven for approximately 20 minutes until the pastry is golden and lovely and crispy.
Serve immediately with sauteed vegetables, a green salad and a glass of chilled white wine! ENJOY!
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