Be it Thanksgiving or a heavy Friday dinner at your grandparents, chicken and leek pie is the most obvious dish that will always be up on the food menu. From children to adults, everyone loves to take a spoonful of this dish and feel the soft pieces of chicken on their tongues. And as much as people love to think this dish as a hard one, chicken and leek pie recipe will tell you a different story altogether.
And what is the best part? Definitely not counting the creamy layers of chicken and leek pie that can soothe your stress but the cooking time! It takes less than half an hour to prepare this dish perfectly, and it does not need much of your culinary skills as well.
Let us have a look then!
Why Is Chicken And Leek Pie So Famous?
Being a common British bakery item, chicken and leek pie is famous for festive creamy taste. It is one of the famous dishes for different European festivals such as the Thanksgiving ceremony or the Christmas. It is quite easy to make, and anyone can make this at home to please their waiting guests.
Another reason for the popularity of this dish is that it is quite a meal in itself. Along with the puff pastry layer and cubes of chicken, this dish might not be a best friend of your strict diet chart; but it can surely replace a 2 or 3-course meal any day. Not to mention, this British delicacy is available at a low price as well.
Flavour Of Chicken And Leek Pie
The flavour of chicken and leek pie can be described in three different layers. Puffy and crunchy outside and creamy inside, the flavour of chicken and leek pie is a contradiction that everyone wants on their taste buds. The cream and milk of this recipe form quite a thick inside gravy which complements the puffy outside. And among all these contradictions, come the chicken cubes which perfectly blend these two layers accordingly.
Chicken and leek pie has quite flat sweet and sour taste which does not let one ingredient to overshadow the other. The subtle presence of every ingredient can be felt through every bite of this pie.
What Is The Specialty Of Chicken And Leek Pie?
One of the specialties of chicken and leek pie is that it perfectly blends different ingredients which do not overshadow one another. The puffy outside and creamy inside of this pie are perfectly knotted up through the chicken cubes in between. Also, freshly chopped parsley and the onions provide a little veggie touch that one might need for a pie.
Also, this dish is a perfect layered up pie that cannot be ignored on a festive day. It is rich, yet it does not go heavy on your stomach.
Easy Chicken and Leek Pie Recipe
Chicken & Leek Pie
As I have said earlier, this British bakery food has quite a simple recipe to follow, and that surprises everyone. Let us have a look here.
- 2 kg whole chicken; corn-fed preferably
- ½ tsp of peppercorns
- 2 bay leaves
- 4 thyme sprigs
- 1 or 2 celery sticks according to your preferences
- ½ tsp of salt
- 1 onion, in two halves
- 4 large eggs; if not large, settle at medium
- 25g of butter
- 6 bacon rashers, cut into proper sizes
- 2 leeks, thinly sliced
- 2 tbsp of olive oil
- 2 tbsp of plain flour
- 2 tbsp of grainy mustard
- 4 tbsp of crème fraiche
- 5 tbsp of freshly chopped parsley
- 1 tbsp of lemon juice
- 1 tbsp of lemon juice
- 250g homemade rough puff; or puff pastry bought from the market
- beaten egg to glaze the pie
How to make
How to make chicken & leek pie
At first, put the whole chicken into a deep pan that is large enough to hold the whole bird tightly. Pour water into it until the chicken is half covered with water. Sprinkle in some peppercorn, bay leaf, thyme, onion and celery. Add the salt next and then boil it for about a good 1 hour.
After it is boiled, put the chicken into a plate and strain ¾ pint of stock into a measuring jug. Strip the meat off and cut into small cubes. Now, put it into a 3-pint pie dish. After you are done with the chicken, boil the eggs and quarter them properly. Snug them in the pie dish, along with the chicken cubes.
Now, heat the butter and oil in a frying pan and add the bacon to it until it gets a crispy texture. Add the leeks later and stir until it softens. Again, stir in the flour and cook it for good 2 minutes. Pour the chicken stock a third at a time and keep stirring it continuously. Make the sauce thick before adding the next batch. Now add the mustard, crème Fraiche, parsley and lemon juice to it. Stir it. In the end, add a pinch of salt and black pepper.
Preheat the oven to 220C for the next step. Roll out the pastries and put them inside the oven. Cut it into 8 equal pieces and brush it off with beaten egg. Then lay 8 thin strips on top of it and again brush it off a little with beaten eggs. Arrange the parsley leaves in the centre for better decoration. Brush it off with beaten egg.
Now bake the pastry for 30 to 35 minutes until the pastry is crisp and all puffed up. Also, it needs to get a good golden colour before you can take it out of the oven. And you are done!
You can add some garlic and mushrooms while sautéing the leeks.
Serving & Presentation
And you are all set with the chicken and leek pie for this weekend party. Just roll up your sleeves and take the step to your kitchen with the ingredients as mentioned above. Have fun!