Chicken & Leek Pie

Chicken & Leek Pie

Ready in 45 minutes • Serves 3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, July 26, 2020.
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Ingredients

Filling

  • 1/2 leek, cut in half lengthways & thinly sliced
  • 1/4 cauliflower, cut into florets & stalk diced
  • 1/4 bunch silverbeet, stem removed & thinly sliced
  • 300g free range chicken thighs, diced 2cm
  • 1 drizzle of oil
  • 1/2 tsp salt
  • 1/2 pack pie herbs & spices
  • 125g frozen peas
  • 1 tsp wholegrain mustard

Béchamel

  • 2 Tbsp butter
  • 2 Tbsp plain flour
  • 1 1/4 cup milk
  • 1/4 cup water
  • 1/2 tsp salt

Pastry

  • 1 pack flaky puff pastry
  • 1/2 Tbsp milk

To Serve

  • 2 Tbsp tomato sauce (optional)

Steps

  1. Before you start. Preheat oven to 220°C (or 200°C fan bake). Set aside a medium baking dish.
  2. Prep & start filling. Prep leek, cauliflower and silverbeet. Pat chicken dry and dice 2cm. Heat oil in a medium pot on high heat. Add chicken and cook for 3-4 minutes, until browned but not cooked through.
  3. Cook filling. Add leek, cauliflower, salt and pie herbs and spices to pot and cook for 5-6 minutes, until just tender. Stir through silverbeet, peas and mustard and cook for a further 2 minutes. Transfer filling to baking dish.
  4. Meanwhile, cook béchamel. Melt butter in a small pot on mediumhigh heat. Add flour, stir and cook for 30 seconds. Pour in milk and whisk to combine, ensuring there are no lumps. Whisk in water measure and salt and keep on heat, until thickened, stirring continuously.
  5. Assemble pie. Pour béchamel over filling and gently mix to combine. Top with pastry and brush with milk.
  6. Cook pie. Bake pie for 12-15 minutes, until golden brown.
  7. Serve. Pie with tomato sauce on the side.

Nutritional Information

Energy 2781 kj
665 kcal
Protein 34.9g
Carbohydrate 52.0g
Fat 33.3g