Chefs Binge · British · Serves 4 portions
Puff Pastry Chicken Pot Pie with Leeks
My chicken and leek pie: chicken and leek in a milk béchamel with a bit of Parmesan and nutmeg, under a crunchy puff pastry lid. One large pie or 8 small ones.
Prep
20 min
Cook
1 hr
Total
1 hr 20 min
Serves
4 portions
Per serving
888 kcal
Ingredients
For the Filling
500 g Chicken Breast - in 2 to 3 cm chunks
1 tbsp Oil
1 large Leek - about 170 g trimmed
40 g Butter
40 g Plain Flour
600 ml Whole Milk
30 g Parmesan - finely grated
Nutmeg - a little, freshly grated
Salt and Black Pepper - to taste
For the Lid
1 sheet Puff Pastry - 320 g, or 2 sheets for 8 small pies
1 Egg - beaten, for the egg wash
Equipment
Large Frying Pan · Pie Dish · Small Baking Dishes · Whisk · Pastry Brush
Method
1
Prepare the Leek. Trim the leek, halve it lengthways and slice it about 1 cm thick. Wash the slices in a colander, pour over a kettle of boiling water, drain and leave to dry.
2
Fry the Chicken. Heat the oil in a large frying pan over a medium high heat. Fry the chicken for 5 to 6 minutes, until golden and cooked through, then lift it out.
3
Soften the Leek. Turn the heat down, add the butter and the leek and cook gently for 5 minutes, until soft but not coloured.
4
Make the Béchamel. Stir in the flour and cook for 1 to 2 minutes. Add the milk a splash at a time, stirring all the time, then simmer for 3 to 4 minutes until thick.
5
Finish and Cool the Filling. Stir in the Parmesan and a little grated nutmeg, put the chicken back and season to taste. Leave the filling to cool completely. It thickens as it cools.
6
Fill and Top. Heat the oven to 200°C (180°C fan). Spoon the cold filling into one large pie dish or 8 small ones. Lay the pastry over, press it to the rim and trim. Brush with the egg, grind over black pepper and make one small poke in the middle.
7
Bake. Bake a large pie for 30 to 35 minutes, or small pies for 20 to 25 minutes, until the pastry is puffed and deep golden and the filling is bubbling at the edges.
8
Rest and Serve. Leave to rest for 5 minutes, then serve with mashed potatoes.
Chef’s notes
- Make the filling ahead. It thickens as it cools, and it should be cold before the pastry goes on.
- Leftover cooked chicken works: skip step 2 and stir it in at step 5.
- Small pies freeze well unbaked.
- Reheat small pies in the air fryer from the fridge at 160°C for 12 to 15 minutes, or reheat in the microwave. Check it is piping hot in the middle.
Recipe © Chef Łukasz Babral · chefsbinge.com · for personal use only
chefsbinge.com/puff-pastry-chicken-pot-pie-leeks
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