CHICKEN AND LEEK PIE WITH WHITE WINE RECIPES

Name: Chicken and leek pie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: Glug of veg oil; 2 leeks, finely sliced; 3 carrots, finely sliced; 2 garlic cloves, crushed; 6 free-range skinless chicken thigh fillets, chopped; 150ml dry white wine; 2 tbsp wholegrain mustard; 4 tbsp créme fraíche; 1 tbsp plain flour; Bunch of fresh parsley, chopped; 320g ready-rolled puff pastry; Splash of milk

CHICKEN AND LEEK PIE RECIPE - DELICIOUS. MAGAZINE

Chicken and leek pie recipe - delicious. magazine image

A classic and creamy chicken pie always hits the sweet spot. You can make the filling up to 48 hours in advance – simply top with the pastry, bake and voilà! Take a look at our similar recipe, this chicken, mushroom and leek pie has a filo pastry topping.

Provided by delicious. magazine

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield Serves 4

Number Of Ingredients 12

Ingredients

Glug of veg oil
2 leeks, finely sliced
3 carrots, finely sliced
2 garlic cloves, crushed
6 free-range skinless chicken thigh fillets, chopped
150ml dry white wine
2 tbsp wholegrain mustard
4 tbsp créme fraíche
1 tbsp plain flour
Bunch of fresh parsley, chopped
320g ready-rolled puff pastry
Splash of milk

Steps:

Heat the oven to 200°C/180°C fan/gas 6. In a large deep frying pan, heat a glug of veg oil and add the sliced leeks and carrots. Gently fry for about 10 minutes until starting to soften.
Add the garlic cloves and chicken thigh fillets and turn up the heat. Cook for a few more minutes, then add the dry white wine. Bubble the wine for a couple of minutes, then stir in the wholegrain mustard and créme fraíche and simmer for 5 minutes.
Mix the plain flour with water to make a paste, then stir it into the pan. Stir in the fresh parsley and pour into a 1.5 litre pie dish with a pie funnel (optional).
Unroll ready-rolled puff pastry and drape it over the dish. Trim any excess, press down on the edges with a fork to seal, then cut a small hole in the centre. Cut shapes from the trimmings to decorate the top. Brush the pastry with milk, then bake for 25-30 minutes until golden.

Nutrition Facts : Calories 776kcals, FatContent 46.1g (20.4g saturated), ProteinContent 34.6g, CarbohydrateContent 44.4g (9.2g sugars), FiberContent 9g

SIMPLEST CHICKEN-AND-LEEK STEW RECIPE - FOOD & WINE

Simplest Chicken-and-Leek Stew Recipe - Food & Wine image

Before cooking the chicken for his lovely stew, Jamie Oliver lightly coats the pieces in flour. Not only does that help the meat brown, it also thickens the tangy mustard sauce. More Fast Chicken Recipes

Provided by Jamie Oliver

Categories Chicken

Total Time 45 minutes

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons extra-virgin olive oil
2 medium leeks, white and tender green parts only, thinly sliced
1/2 pound cremini mushrooms, thinly sliced
Salt and freshly ground pepper
1 pound skinless, boneless chicken breast halves, cut into 2-inch pieces
All-purpose flour, for dusting
1 1/2 cups chicken stock or low-sodium broth
1 tablespoon chopped thyme
2 tablespoons sour cream
2 teaspoons Dijon mustard

Steps:

In a skillet, heat 1 tablespoon of the oil. Add the leeks and cook over moderate heat, stirring, until softened, about 7 minutes. Add the mushrooms and season with salt and pepper. Cover and cook, stirring, until the mushrooms are tender, about 4 minutes. Scrape the leeks and mushrooms onto a plate.
Season the chicken with salt and pepper and lightly dust with flour, shaking off any excess. Heat the remaining 1 tablespoon of oil in the skillet. Add the chicken and cook over moderate heat until golden brown, about 2 minutes per side. Add the chicken stock and thyme and simmer over moderate heat until the chicken is just cooked through, about 1 minute. Using a slotted spoon, transfer the chicken to the plate with the vegetables.
Simmer the stock over moderately high heat until reduced by half, about 2 minutes. Return the chicken, leeks and mushrooms to the skillet and simmer over low heat until warmed through, about 1 minute.
In a small bowl, blend the sour cream with the mustard and stir into the stew. Remove the skillet from the heat. Season the stew with salt and pepper and serve.

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