CHICKEN AND LEEK RECIPES RECIPES

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CHICKEN & LEEK FILO PIE RECIPE | BBC GOOD FOOD



Chicken & leek filo pie recipe | BBC Good Food image

Use up leftovers from a roast dinner to make this delicious chicken and leek pie with filo pastry topping. Serve with cabbage and mash for true comfort food

Provided by Tom Kerridge

Categories     Dinner, Main course

Total Time 1 hours 45 minutes

Prep Time 15 minutes

Cook Time 1 hours 30 minutes

Yield 4

Number Of Ingredients 14

75g butter
2 leeks, halved lengthways and sliced
300g chestnut mushrooms, sliced
25g flour
300ml chicken stock
300g cooked chicken, shredded
75ml double cream
2 tbsp wholegrain mustard
small handful parsley
6 sheets of filo pastry
60ml olive oil
1 tsp thyme leaves
1 tsp nigella seeds
cabbage and mash, to serve (optional)

Steps:

  • Heat a third of the butter in a large saucepan, cook the leeks for 10 mins or until softened, then tip onto a plate and repeat with another third of the butter and the mushrooms. Heat the remaining butter in the same saucepan and, once melted, stir in the flour and cook the sandy paste for 1 min, then stir in the chicken stock a ladleful at a time. Leave on a low heat to simmer for 5 mins, then stir the chicken, leek, mushrooms, cream and mustard into the sauce, add the parsley and season with salt and cracked black pepper. Spoon into a 20cm pie dish and leave to cool.
  • Heat oven to 190C/170C fan/gas 5. Lay a sheet of filo on a chopping board and brush with olive oil, then place on top of the pie with the corners resting on the sides of the dish, then repeat the process, placing the next sheet slightly off-centre – the idea is to fan the sheets of filo. Brush every layer with oil, and on the last layer sprinkle over salt, thyme leaves and nigella seeds. Press the pastry gently into the edge of the dish. Bake for about 1 hr until the pastry is deep golden, then remove from the oven and serve with buttered cabbage and mashed potato, if you like.

Nutrition Facts : Calories 820 calories, FatContent 54 grams fat, SaturatedFatContent 21 grams saturated fat, CarbohydrateContent 46 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 7 grams fiber, ProteinContent 33 grams protein, SodiumContent 1.7 milligram of sodium

MUSTARD CHICKEN & LEEK ONE-POT RECIPE | BBC GOOD FOOD



Mustard chicken & leek one-pot recipe | BBC Good Food image

Place chicken thighs, potatoes and leeks in a casserole pot with a mustard and crème fraîche sauce to make this easy, low-calorie dinner for four

Provided by Anna Glover

Categories     Dinner

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4

Number Of Ingredients 10

2 tsp olive oil
4 chicken thighs
2 large or 3 medium leeks, washed, trimmed and thickly sliced
4 large potatoes, chopped into 3cm cubes, or 600g new potatoes, halved
600ml low-salt chicken stock
½ small bunch of thyme
2 tbsp Dijon or wholegrain mustard
125ml reduced-fat crème fraîche
320g frozen peas or broad beans
1 tbsp plain flour (optional)

Steps:

  • Heat the oil in a wide casserole dish over a medium-high heat, and season the chicken all over. Cook the chicken on all sides until the skin is crisp and golden brown (they don’t need to be cooked through at this point). Transfer to a plate.
  • Discard all of the fat in the pan except about 1 tsp, and fry the leeks for 5-6 mins until starting to turn bright green and tender. Add a splash of water if the leeks are beginning to turn golden. Scoop out and set aside with the chicken.
  • Tip the potatoes into the pan, then pour over the chicken stock and nestle in the thyme. Cook, uncovered, over a high heat for 10 mins, then reduce the heat to medium. Stir in the mustard, crème fraîche, peas and leeks. Nestle the chicken back into the pan, so it’s mostly covered by the sauce.
  • Put on the lid and cook for about 20-25 mins until the chicken is cooked through and the potatoes are tender. If you prefer a thicker sauce, mix the flour in a small bowl with 2 tbsp cold water. Stir into the sauce and simmer with the lid off for 2-3 mins more until the sauce thickens. Grind over some black pepper to serve.

Nutrition Facts : Calories 453 calories, FatContent 15 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 52 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 11 grams fiber, ProteinContent 21 grams protein, SodiumContent 1.2 milligram of sodium

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LEFTOVER TURKEY AND LEEK PIE RECIPE | JAMIE OLIVER RECIPES
This comforting pie with homemade gravy turns leftover turkey meat into a real crowd pleaser
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Total Time 1 hours 45 minutes
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Calories 628 calories per serving
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    2. This is dead simple, completely versatile and absolutely gorgeous. It’s not a pretty-boy pie; it’s a proper, old-school pie that everyone will be over the moon to see on the table. I’m putting leftover white turkey meat to good use here, but you could also mix brown meat in there too.
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