This chicken and leek pie is jam packed full of veggies and super tasty!  Our whole family loved it and we hope yours does too.  We have an amazing pastry recipe that doesn’t take long to make, search for our shortcrust pastry.  However, if you are purchasing pastry be sure to use our additive-free lifestyle App to ensure picking out an additive-free version.

Related recipe: vegetable stock paste.

 

February 20, 2018
  • 15m
  • 50m
  • 1h 5m
  • 1

Ingredients

  • 1 batch of shortcrust pastry or 1 ready-made sheet
  • 1 batch of puff pastry or 1 ready-made sheet
  • 2 garlic clove
  • 1 leek
  • 50 g butter
  • 70 g plain flour (gluten-free works well)
  • 2 chicken breast
  • 2 carrot
  • 100 g frozen corn kernels
  • 100 g frozen peas
  • 40 g seeded mustard
  • 50 g vegetable stock paste
  • 400 g milk
  • 1 egg (for egg wash)

Instructions

Thermal Cooking Method

  1. If making your own pastry, start by making this first. Set aside the pre-made pastry to defrost if using that.
  2. Chop carrot into four pieces and add to the mixing jug. Chop 2 seconds/speed 5. Sit aside. No need to wash the jug.
  3. Add garlic to mixing jug and chop for 3 seconds/speed 7. You may need to scrape down the sides and repeat.
  4. Wash the leek well as these grow in sand. Finely slice up to the green stalk and add butter along with sliced leek to mixing jug. Cook this for 6 minutes/100C/speed 1/reverse/MC off.
  5. Once leeks are cooked add the flour and chicken. Cook this for 5 minutes/100C/speed 1/reverse/MC off.
  6. Add all the vegetables (including the carrot), seeded mustard, stock, and milk and cook for 20 minutes/100C/speed 1/reverse/MC off.
  7. While this is cooking pre-heat the oven to 180C and grease a pie dish. Place shortcrust pastry on the bottom and ensure the puff pastry for the top is defrosted. Whisk an egg in a cup ready for basting the top.
  8. Once the pie filling is cooked, pour this into the pie dish lined with shortcrust pastry and top with puff pastry. Pinch the edges of the pie (the two pastries) together with your fingers, or push down a fork. Brush the top of the puff pastry with whisked egg and cook in the oven for approx. 25 minutes or until the pastry is cooked.
  9. Serve with either home-made chips, mashed potato, salad or steamed or boiled vegetables.

Traditional Cooking Method

  1. If making your own pastry, start by making this first. Set aside the pre-made pastry to defrost if using that.
  2. Wash the leek well as these grow in sand. Finely slice up to the green stalk and dice the garlic. Heat a large frying pan over medium heat and add the butter. Cook leeks and garlic until soft and cooked through.
  3. While that is cooking dice the carrots into little squares and the chicken into bite-size pieces. Add to leek mixture and brown the chicken.
  4. Add the flour and stir through. Then add all remaining vegetables, seeded mustard, stock, and milk and cook on low for 15 minutes, stirring regularly.
  5. While this is cooking pre-heat the oven to 180C and grease a pie dish. Place shortcrust pastry on the bottom and ensure the puff pastry for the top is defrosted. Whisk an egg in a cup ready for basting the top.
  6. Once the pie filling is cooked, pour this into the pie dish lined with shortcrust pastry and top with puff pastry. Pinch the edges of the pie (the two pastries) together with your fingers, or push down a fork. Brush the top of the puff pastry with whisked egg and cook in the oven for approx. 25 minutes or until the pastry is cooked.

Nutrition

  • 6