Chicken and Leek Pie

This post is my ultimate dream – combining the two biggest loves of her life. Josh and Jamie. That’s right, Josh was cooking a Jamie’s recipe. Well, a twisted, modified to his liking Jamie’s recipe anyway. But let’s take a moment of silence to appreciate how lucky I truly am.

(one minute of silence)

Anyway! I came home late one night to find that not only Josh was in the process of making a fabulous cock-a-leekie pie but he had done all the work of taking the process photographs for me. All I had to do was plate it up, take some more photos and we were away.

He got his bitchass back in the kitchen and he made (the two of) us some PIE!

1. 2 sheets of frozen puff pastry*
2. a bit of olive oil and a bit of butter
3. 1 full breast of chicken, chopped into bite-sized pieces
4. 1 big(ish) leek, cleaned and chopped, discard the dark green part
5. 1 carrot, chopped
6. 2 sticks of celery, chopped
7. 1 cup of white wine
8. 2 tbsp of flour
9. 1 cup or so of milk
10. 3 sprigs of fresh thyme
11. some salt and pepper
12. 1 egg

(isn’t Josh an artistic little boy? haha)

Heat up a drizzle of olive oil and a little knob of butter. Add chicken, leek, carrot and celery and cook, stirring, over medium to medium/low heat for about 15 minutes until the chicken pieces are sealed and the vegetables soft but not coloured. Turn the heat up, and add flour, stirring well to cook the flour before adding the wine and milk. The mixture should be nice and creamy. Turn the heat down and simmer, covered, for half an hour. Season with salt and pepper.

Preheat your oven to 220 ‘c. I have a gas oven so it takes next to no time to preheat but if you have an eletric, you may want to preheat it for a little longer. You always need to make sure your oven is at the right temperature before putting your pie in.

Line a pie dish with one sheet of (now thawed) puff pastry. Trim off any excess but save them for decorations later. Fill the pie with the chicken mixture. Close off the pie with the other sheet of pastry. Trim and decorate as appropriate.

Whisk an egg and brush the egg on and around the pie (egg-wash). Bake in the middle of the oven for about 30-40 minutes.

Say, while we’re here, see the bottom of this post? Rate this post? Could you kindly? So I know what sort of things you guys like to read.  Thank you!

* You need to thaw out your puff pastry sheets first of course. Leave them out in room temperature, covered with wet, clean tea towel.