Chicken & Leek Pies
Course:
Dinner
Ingredients
- 2 Chicken Breasts
- 1 Leek (finely sliced)
- 1 Carrot (peeled and chopped finely)
- 15 grams Plain Flour
- 250 millilitres Chicken Stock
- 175 millilitres Milk
- 1⁄2 teaspoons Dried Oregano
- 0.5 Puff Pastry
- 1 Egg (for wash)
Steps
- Ahead of time, sous vide the chicken breasts. Once done, shred the chicken.
- Remove the sheet of puff pastry from the fridge 10 minutes before cooking.
- Heat a drizzle of oil in a large cast iron pan. Add the sliced leeks and chopped carrot and fry for 5 minutes.
- Stir in the flour until it disappears into the oil and veg.
- Slowly add the stock, followed by the milk a little at a time on the heat. Stir continuously, only adding more when it comes to the boil and thickens.
- Heat the oven to 180C (fan).
- When all the liquid has been added, stir in the chicken and oregano, and season with salt and pepper. Bring gently to the boil.
- Divide the filling between 2 individual pie dishes or one big pie dish. Cut the puff pastry into 4 squares that will fit over the top of the circle pie dishes with the corners hanging over the edges.
- Brush around the top of the pie dish with the beaten egg, before laying the pastry over the top. Use a fork to make indents around the edges to hold it in place. Also made some light hatching lines across the top with a dinner knife to allow steam to escape.
- Brush the top with egg before baking in the oven for 25 minutes or until the pastry is puffed up and golden brown and the filling is cooked through.