Roast Chicken and Leek Pie

Roast Chicken and Leek Pie

I have adapted this dish from a Jamie Oliver recipe for using up leftover roast turkey.  I thought I would try it with roast chicken.  I also added some mushrooms. Once baked off serve with a fresh vegetable.

Ingredients:

  • 2 slices bacon, roughly cut up
  • 2 teaspoons of fresh thyme leaves
  • 2 tablespoons oil
  • 2 cups sliced mushrooms(any kind you like)
  • 2 kg leeks(6-7 medium sized leeks), washed, trimmed, white end sliced in half and cut into 1/2 inch pieces
  • sea salt
  • fresh ground black pepper
  • 800 g roast chicken, torn into big chunks( I roasted 3 chicken breasts with the skin on and bone in)-I did not use the skin.
  • 4 cups chicken stock or vegetable stock
  • 2 tablespoons plain flour
  • 2 tablespoons creme fraiche or 2 tablespoons cream
  • 500 g puff pastry dough
  • 8 fresh sage leaves ripped up into large pieces
  • 1 eggs, beaten

 

Directions:

1.  Preheat your oven to 375 degrees F. Put your bacon in a large pan on a medium heat and add your thyme leaves. Add the oil and let it all fry off for 5 minutes. Add all of your prepped leeks and mushrooms and fry them off for about 3 minutes. Add a pinch of salt and pepper then pop the lid on top, turn the heat down to medium and let them cook away gently for 30 minutes, stirring every 5 to 10 minutes to make sure they don’t stick. There’s going to be enough moisture in the leeks so that once they are finished cooking they should be soft and melt in your mouth.

Chicken and Leek Mixture

Chicken and Leek Mixture

2.  When your leeks are ready, add the chicken meat to them and stir.  Add the flour, mix it in well then pour in your stock and stir again. Add the crème fraîche or cream then turn the heat up and bring everything back up to the boil. Have a taste and add a bit more salt and pepper if it needs it then turn the heat off. Pour the mixture through a sieve over another large empty pan and let the wonderful gravy from the mixture drip into the pan while you roll out your pastry.

3.  Get a deep baking dish roughly 9  x 13. Dust a clean surface and a rolling pin with a bit of flour and roll your pastry out so it’s about double the size of your dish. Tear the sage leaves over one half of the pastry.  Fold the other half of pastry on top then roll it out carefully and evenly so you have a rectangle big enough to cover your baking tray. Don’t worry if a few bits stick out here and there.

Fresh Sage Leaves Torn Over Rolled Out Puff Pastry

Fresh Sage Leaves Torn Over Rolled Out Puff Pastry

Puff Pastry Folded Over Sage Leaves

Puff Pastry Folded Over Sage Leaves

Pastry Tucked In Around Strained Roast Chicken and  Leek Mixture

Pastry Tucked In Around Strained Roast Chicken and Leek Mixture

 

Roast Chicken and Leek Pie

Roast Chicken and Leek Pie

 

 

4.  Spoon that thick leek mixture from your sieve into the pie dish and spread it out evenly. Lay your pastry on top, tuck the ends under then gently score the pastry diagonally with your knife. Add a pinch of salt to your beaten egg then brush this egg wash over the top of your pastry. Put your pie in the oven for about 35 to 40 minutes or until the pastry is puffed up and golden brown. When the pie is ready, re-heat the lovely gravy and serve with your pie.

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