“We must have a pie.
Stress can not exist in the presence of a pie,”
Nothing beats a homemade pie;
Short crust pastry, chicken and leeks in a white wine cream sauce…yum!
Fresh ingredients, flavoursome food…
Baby leeks and shallots are perfect for this pie.
- 320g Short Crust Pastry
- 250g chicken breasts
- 3 baby leeks cut thinly
- 2 shallots
- 2 garlic cloves minced
- 2tbsp olive oil
- 125ml white wine
- 60ml double cream
- Sprigs fresh thyme
- Grinding of sea salt and black pepper to season
I use my flan tins for templates.
Allow the mixture to cool before filling the pastry.
Brush beaten egg around the edges.
- Preheat oven to 200ºC (180º for fan assisted ovens)/ 400ºF/ Gas Mark 6.
- Put the olive oil in a wide based sauté pan, add the sliced leeks and shallots then cook until just tender.
- Remove from pan and set aside.
- Next add sliced chicken pieces and quickly sauté to seal on all sides.
- Add the garlic, some thyme leaves and wine to pan, cover and simmer for 15 -18 minutes until chicken is cooked through.
- Remove the chicken from pan and bring the stock to the boil to reduce slightly.
- Stir in the cream. Return the chicken to pan with the leeks and shallots, season to taste and leave to cool.
- Roll out pastry and cut out 12cm circles for the base and 10cm circles for the tops.
- Line a baking sheet with parchment paper and space out the larger pastry circles.
- Divide cooled chicken mixture between them, leaving a border all round.
- Brush borders with beaten egg.
- Place the smaller circles on top of filling and folding up the sides of the base pastry.
- Pinch the pastry edges to seal and create lids.
- Brush all over with beaten egg and make a small hole in top of each lid to allow steam to escape.
- Bake for 20-25 minutes until golden brown.
Don’t worry if it looks a bit wonky prior to baking…
The rustic look works for me!
If you fancy a change, why not add some wild mushrooms or sweetcorn.
Create a gravy filled pie; substitute the cream with chicken stock and thicken.
This recipe makes three pies; two served hot for dinner and one left cold, for tomorrow’s packed lunch!