Dinners

Creamy Chicken and Leek Puff Pastry Pie

20 mins
Prep
25 mins
Cook

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Ingredients

  • 500g cooked chicken (roast or rotisserie), shredded or cubed
  • 2 large leeks, thoroughly washed and sliced into rounds
  • 50g Irish butter
  • 2 cloves garlic, minced
  • 30g plain flour
  • 300ml chicken stock
  • 150ml double cream or crème fraîche
  • 1 tbsp Dijon mustard
  • 1 sheet of pre-rolled puff pastry
  • 1 egg, beaten (for egg wash); Salt and pepper

Method

  1. Preheat your oven to 200°C (180°C fan).
  2. Melt the butter in a large pan over medium heat. Add the sliced leeks and garlic, cooking gently for 6-8 minutes until soft, glossy, and sweet.
  3. Sprinkle the flour over the leeks and stir well to coat, cooking the raw flour out for 1-2 minutes.
  4. Gradually whisk in the chicken stock a little at a time to avoid lumps, followed by the double cream and Dijon mustard. Bring to a gentle simmer until a smooth, thick sauce forms.
  5. Stir the cooked chicken into the sauce, season generously with salt and pepper, and transfer the filling into a suitable pie dish.
  6. Unroll the puff pastry sheet and place it over the pie dish. Trim any excess, crimp the edges tightly, and cut a small slit in the center to allow steam to escape. Brush the top thoroughly with the beaten egg wash and bake for 25 minutes until the pastry is puffed and deeply golden.

An incredibly accessible, luxurious chicken pie utilizing sweet Irish leeks and butter. Perfect for utilizing leftover roast chicken or a supermarket rotisserie bird under a crisp, golden- brown puff pastry cap.