24/03/2025
Comfort food at its finest! This golden, flaky pie is filled with tender chicken and sweet leeks in a creamy sauce—perfect for an easy yet indulgent meal.
Preparation time: 35 minutes
Cook time: 40 minutes
Serves: 4 People
What will you need:
• 1 tbsp extra virgin olive oil
• 2 garlic cloves, crushed
• 2 leeks, trimmed, sliced
• 1 tsp dried thyme leaves
• 2 celery stalks, chopped
• 750g chicken thigh fillets, chopped
• 1 cup frozen peas
• 75g unsalted butter
• 3/4 cup plain flour
• 3/4 cup milk (for the soup)
• 2 1/4 cups chicken stock
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme
• 1 tsp salt
• 3/4 cup milk (for the filling)
• Salt and pepper, to season
• 1 sheet frozen puff pastry, partially thawed
• 1 egg yolk, lightly beaten
• Salad leaves, to serve
How it’s made:
Heat oil in a large frying pan over medium-high heat. Add garlic, leek and thyme. Cook, stirring, for 2 minutes or until leek is just starting to soften. Add celery. Cook for a further 2 minutes.
Increase heat to high. Add chicken. Cook, stirring, for 3 minutes or until chicken is just cooked through. Transfer mixture to a heatproof bowl. Stand for 20 minutes to cool.
Meanwhile, make Cream of chicken soup. Melt butter in a large saucepan over medium heat. Add flour. Stir to create a paste. Cook for 1 minute. Whisk in milk until mixture forms a smooth and thick paste. Gradually whisk in stock, onion powder, garlic powder, thyme and salt until mixture is smooth. Cook, whisking constantly, for 6 to 8 minutes or until mixture thickens. Remove from heat. Set aside to cool 15 minutes.
Preheat oven to 200C/180C fan-forced.
Add peas, Cream of chicken soup and milk to the chicken mixture. Season with salt and pepper. Mix well to combine. Pour the mixture into a 3cm-deep, 20cm (base) glass or ceramic pie dish. Top with pastry. Trim edge. Brush top of pastry with egg yolk. Bake for 25 minutes or until pastry is golden and puffed.
Stand for 5 minutes. Serve pie with salad leaves.
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