Potato, Leek, and Chicken Pie

Ingredients

• 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 leeks, white and light green parts only, thinly sliced 2 leeks, white and light green parts only, thinly sliced
• 500g (1.1 lb) potatoes, peeled and diced 500g (1.1 lb) potatoes, peeled and diced
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 250ml (1 cup) chicken broth 250ml (1 cup) chicken broth
• 125ml (1/2 cup) heavy cream 125ml (1/2 cup) heavy cream
• 2 tablespoons white wine (optional) 2 tablespoons white wine (optional)
• 1 teaspoon fresh thyme leaves 1 teaspoon fresh thyme leaves
• Salt and pepper, to taste Salt and pepper, to taste
• 1 sheet of puff pastry, thawed if frozen 1 sheet of puff pastry, thawed if frozen
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (Saturated Fat: 12g)
• Carbohydrates: 30g (Sugar: 4g)
• Protein: 28g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large skillet, melt the butter over medium heat. Add the leeks and sauté until softened, about 5 minutes.
3. 3.
   Add the chicken pieces to the skillet and cook until they are no longer pink, about 8 minutes.
4. 4.
   Sprinkle the flour over the chicken and leeks, stirring well to coat.
5. 5.
   Slowly pour in the chicken broth, stirring constantly to avoid lumps. Cook until the mixture thickens.
6. 6.
   Stir in the heavy cream, white wine (if using), and thyme leaves. Season with salt and pepper to taste. Simmer for 5 minutes.
7. 7.
   In a separate pot, boil the diced potatoes until tender. Drain and add them to the chicken and leek mixture. Gently stir to combine.
8. 8.
   Transfer the mixture to a deep pie dish.
9. 9.
   Roll out the puff pastry sheet to fit the top of the pie dish. Place it over the filling, pressing the edges to seal.
10. 10.
    Brush the pastry with the beaten egg to create a golden crust.
11. 11.
    Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden.
12. 12.
    Allow the pie to cool for a few minutes before serving.

Treat your ingredients with care...

• Chicken breasts — Ensure the chicken is cooked thoroughly to an internal temperature of 75°C (165°F) to ensure food safety.
• Leeks — Rinse the sliced leeks thoroughly to remove any dirt or grit trapped between the layers.
• Puff pastry — If using frozen puff pastry, make sure to thaw it according to the package instructions before using.

Tips & Tricks

• For a shortcut, you can use store-bought rotisserie chicken instead of cooking the chicken from scratch.
• If you prefer a vegetarian version, you can substitute the chicken with mushrooms or tofu for a delicious alternative.
• To make the pie gluten-free, use gluten-free puff pastry or a gluten-free pie crust.
• For added flavor, you can sprinkle grated cheese on top of the filling before adding the pastry crust.
• Serve the pie with a side of buttered peas or roasted vegetables for a complete meal.

Serving advice

Serve the Potato, Leek, and Chicken Pie hot, straight from the oven. It pairs well with a fresh green salad or steamed vegetables for a balanced and satisfying meal.

Presentation advice

To present the pie beautifully, cut it into individual portions and serve on warm plates. Garnish with a sprig of fresh thyme or parsley for a touch of color.