Creamy Chicken and Leek Pot Pie

• porcje: 6 servings
• czas aktywny: 20 minutes
• całkowity czas: 1 hour 50 minutes

Składniki

1 tbsp neutral oil of choice (I used light olive oil)

1 brown onion, finely chopped

2 leeks, finely sliced (white and light green parts only, see note 1)

1 tbsp freshly minced garlic

800 g (1¾ lb) boneless, skinless chicken thighs, cut into bite-sized pieces (see note 2 about chicken breast)

1 tsp sea salt flakes, plus extra to taste (see note 3)

½ tsp freshly cracked black pepper

60 g (2 oz) unsalted butter

⅓ cup (50 g) plain (all-purpose) flour

1¼ cups (310 ml) chicken stock

1 cup (250 ml) cream (thickened, pouring or heavy)

1 tsp dijon mustard

4 thyme sprigs (or 1 tsp dried thyme)

1 cup (155 g) frozen peas (optional)

½ cup (50 g) freshly grated parmesan

2 sheets frozen puff pastry, thawed (you may only need 1½ depending on your dish size)

1 egg yolk, lightly whisked

Sea salt flakes, for topping

Extra fresh thyme sprigs, for garnish after baking

Mashed potatoes

Steamed greens

Wskazówki

Cook the onion and leek base

– Heat the oil in a large, deep, heavy-based pan over medium heat. Add the onion and leek and cook for 5–6 minutes until softened.Stir in the garlic and cook for 30 seconds until fragrant.

Add the chicken

– Increase the heat to medium–high and add the chicken, salt and pepper. Cook for 4–5 minutes, stirring occasionally, until the chicken is sealed (it won’t brown, which is fine, and won’t be cooked through yet).

Build the sauce

– Add the butter and let it melt for 30 seconds. Stir in the flour and cook for 1 minute, coating the chicken and vegetables to form a paste. Gradually pour in half the chicken stock, whisking well, then add the remaining stock and whisk until smooth.

Simmer until glossy

– Stir in the cream, mustard and thyme. Reduce the heat slightly and simmer for 5–6 minutes, stirring often, until the sauce becomes thick, glossy and silky. If too thick or thin, see note 4.

Finish the filling then cool

– Add the peas (if using) and parmesan and stir until the cheese has melted through. Taste and adjust the seasoning (see note 3). Cool the filling for 1 hour in the fridge.

Assemble the pie

– Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced). Remove and discard the thyme sprigs. Spoon the cold filling into a large oven-safe dish (approx. 20 x 30 cm/8 x 12 inches).

Cut the puff pastry into small 5 x 2 cm (2 x ¾ inch) rectangles. Lay them over the top of the filling, slightly overlapping but not stacked too thickly – just enough to cover the pie. Press the pastry down gently around the edge of the dish and crimp/squeeze the pastry against the rim to seal.

Bake

– Brush the pastry generously with the egg yolk, ensuring full coverage – this will ensure that deep golden colour. Sprinkle with a few sea salt flakes. Bake for 30 minutes or until the pastry is puffed and deeply golden.

Rest and serve

– Rest for 10 minutes before serving. Scatter with fresh thyme leaves and serve with mashed potatoes and steamed greens.

Wartości Odżywcze

• Kalorie: 903
• Tłuszcz Całkowity: 59.4 g
• Tłuszcz Nasycony: 17.9 g
• Tłuszcz Trans: 0.3 g
• Cholesterol: 208.5 mg
• Sód: 1578.3 mg
• Węglowodany Całkowite: 51.3 g
• Błonnik Pokarmowy: 2.9 g
• Cukry Całkowite: 6.3 g
• Białko: 40.3 g