Hearty Chicken and Leek Pie
Casserole
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Cook Time
1 h 40 min
Servings
4
Difficulty
Medium
Prep Time
45 Min
Description
This chicken and leek pie is the ultimate comfort food, perfect for a chilly evening. The creamy cider sauce, combined with tender chicken and sweet leeks, creates a symphony of flavors that will warm you from the inside out. I've been making this pie for years, and it's always a hit with family and friends. The flaky pastry crust adds the perfect finishing touch. It's a bit of a project, but the results are well worth the effort. Feel free to add other vegetables like carrots or peas for extra nutrients. Enjoy!
Ingredients (17 ingredients)
-
40 g butter
-
flour
-
cider
-
milk
-
salt
-
pepper
-
mustard
-
lemon juice
-
crème fraîche
-
butter
-
leeks
-
apples
-
2 tbsp water
-
cheese
-
chicken
-
pastry
-
egg mixture
Preparation (7 steps)
Prepare the cider sauce
Add 40g butter to the mixing bowl and melt for 2 Min./50°C/Stufe 2. Add the flour and cook for 1 Min./100°C/Stufe 2. Remove from the heat. Gradually add the cider, mixing well after each addition. Then add the milk in the same way. Season with salt and pepper. Return the bowl to the Thermomix and cook for 5 Min./100°C/Stufe 2, stirring continuously. Add the mustard, lemon juice, and crème fraîche. Taste and adjust seasoning as needed.
Cook the leeks and apples
Melt the remaining butter in a frying pan over medium heat (this step is not done in the Thermomix to ensure proper browning). Gently fry the leeks and apples for 5 mins. Add 2 tbsp of water, season, cover, and cook over low heat for 8-10 mins until tender. If there are lots of juices, increase the heat to reduce them.
Combine sauce, leeks, and apples
Add half the cheese to the sauce in the mixing bowl, then cook for 2 Min./60°C/Stufe 2. Reduce the heat and gently stir in the leeks and apples. Taste and adjust seasoning with more mustard or lemon juice if needed.
Chill the sauce
Cool and chill the sauce until you’re ready to assemble the pie.
Assemble the pie
Stir the chicken into the cooled sauce. Put the mixture into a 25 x 20cm pie dish or a round dish measuring 25cm across (with a 1.3 litre capacity). Sprinkle with the rest of the cheese and leave to cool completely.
Prepare the pastry
Heat oven to 200C/180C fan/ gas 6. On a lightly floured surface, roll the pastry out to the thickness of a 50 p coin. Cut off a strip the same width as the lip of the pie dish. Wet the lip and press this strip onto it. Brush the strip with water and lay the rest of the pastry on top. Press the pastry lid onto the pastry strip, then cut off the excess. Crimp the edges and use the remaining pastry to decorate the top of the pie. Make three small slits in the pastry near the middle to let the steam escape. Brush the top with the egg mixture.
Bake the pie
Bake in the oven for 30-40 mins, until the pastry is a deep golden colour and puffed up. Serve immediately.
Finished cooking? Great! 🎉
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Created by
Amelia King
2
Rezepte
0
Kochbücher
Allergens
- Cereals containing gluten: Wheat
- Milk (including lactose)
- Eggs
- Mustard
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