Rustic Chicken and Leek Pot Pie
A comforting, flavorful dish inspired by a blend of classic and modern cooking techniques. This chicken and leek pot pie combines savory herbs with a subtle tang from apple cider vinegar, enveloped in a flaky, golden puff pastry crust. Perfect for a cozy meal, this pie offers flexibility with thyme, marjoram, parsley, or oregano, and can be easily adjusted to suit your preferences. Enjoy this pie for a hearty meal that will warm your heart and satisfy your taste buds.
4
Servings
N/A
Calories
12
Ingredients
Ingredients
butter
2 tablespoons (none)
olive oil
2 tablespoons (none)
large leeks
2 (sliced)
garlic cloves
4 (minced)
chicken breasts
750 g (cut into chunks)
fresh thyme
2 tablespoons (chopped)
cornflour
2 tablespoons (none)
chicken stock
350 ml (none)
apple cider vinegar
2 tablespoons (none)
frozen puff pastry
1 sheet (defrosted)
egg
1 (beaten)
milk
2 tablespoons (none)
Instructions
1
Preheat your oven to 200°C (400°F).
2
In a large saucepan over medium heat, melt the butter with one tablespoon of olive oil. Add the sliced leeks and minced garlic, cooking gently for 10-15 minutes until the leeks are tender and aromatic.
3
While the leeks and garlic cook, heat a wide frying pan over medium heat with the remaining olive oil. Season the chicken chunks with salt, pepper, and thyme. Sauté until the chicken pieces are browned on all sides, ensuring even cooking.
4
Once the chicken is browned, add the cooked leeks and garlic to the frying pan. Sprinkle in the cornflour and stir to coat the chicken evenly.
5
Pour in the chicken stock and the apple cider vinegar, stirring well. Adjust the amount of stock based on your desired sauce thickness and add extra cornflour if necessary. Simmer gently for about 15 minutes, allowing the flavors to meld.
6
Transfer the chicken-leek mixture to a 1.2L-1.9L (1.5-2 quart) pie dish. Smooth out the top for an even surface.
7
Roll out the defrosted puff pastry to cover the pie dish, allowing for a 2cm border. Place the pastry over the dish and crimp the edges with a fork to seal. Cut a small slit in the center of the pastry to let steam escape.
8
In a small bowl, beat the egg with the milk, then brush the mixture over the pastry with a pastry brush. This will give the crust a beautiful golden finish.
9
Bake in the preheated oven for approximately 20 minutes, or until the pastry is crisp and golden brown.
10
Remove from the oven and let cool slightly before serving. Enjoy your rustic chicken and leek pot pie!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Rustic Chicken and Leek Pot Pie?
It is a comforting dish featuring savory chicken and leeks in a creamy sauce, flavored with thyme and apple cider vinegar, topped with a flaky puff pastry crust.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What temperature should I preheat the oven to?
The oven should be preheated to 200°C (400°F).
What cut of chicken is best for this pot pie?
This recipe uses 750g of chicken breasts, cut into chunks.
Which herbs can I use in the filling?
While the recipe calls for fresh thyme, you can also use marjoram, parsley, or oregano depending on your preference.
What is the purpose of cornflour in the recipe?
Cornflour is used as a thickening agent to ensure the sauce has the correct consistency.
How long should I cook the leeks and garlic?
Cook the sliced leeks and minced garlic gently for 10-15 minutes until they are tender and aromatic.
What type of pastry is used for the top of the pie?
The recipe uses one sheet of frozen puff pastry that has been defrosted.
How much chicken stock is needed?
You will need 350 ml of chicken stock, though you can adjust the amount based on your desired sauce thickness.
What ingredient provides a subtle tang to the sauce?
Two tablespoons of apple cider vinegar are added to provide a subtle tang to the flavor profile.
What size pie dish is recommended?
A pie dish with a capacity between 1.2L and 1.9L (1.5-2 quarts) is recommended.
How do I ensure the pastry gets a golden finish?
Brush the pastry with a mixture of one beaten egg and two tablespoons of milk before baking.
How long does the pie need to bake?
The pie should bake for approximately 20 minutes, or until the pastry is crisp and golden brown.
Do I need to brown the chicken before putting it in the pie?
Yes, saut the chicken chunks in a frying pan until they are browned on all sides before mixing with the leeks.
How do I seal the pastry to the dish?
Place the rolled-out pastry over the dish and crimp the edges with a fork to create a seal.
Should I make a hole in the pastry?
Yes, cut a small slit in the center of the pastry to allow steam to escape during the baking process.
How many leeks are required?
The recipe calls for 2 large leeks, which should be sliced.
How much garlic is used in this recipe?
You will need 4 minced garlic cloves.
How long should the chicken mixture simmer?
Simmer the chicken, stock, and vinegar mixture gently for about 15 minutes.
Can I use butter for cooking?
Yes, the recipe uses 2 tablespoons of butter combined with olive oil to cook the leeks and garlic.
How should I prepare the fresh thyme?
The 2 tablespoons of fresh thyme should be chopped before being added to the chicken.
What tags are associated with this recipe?
Tags include chicken pie, savory pie, comfort food, homemade, rustic, cozy cooking, and dinner.
Should the chicken be seasoned before cooking?
Yes, season the chicken chunks with salt, pepper, and thyme before browning them in the pan.
Is the pastry border important?
Yes, when rolling out the pastry, allow for a 2cm border to properly cover and seal the pie dish.
What is the preparation for the egg wash?
Beat one egg with two tablespoons of milk in a small bowl.
Can I adjust the sauce thickness?
Yes, you can add extra cornflour or adjust the amount of stock to reach your preferred thickness.
How much olive oil is used in total?
The recipe uses 2 tablespoons of olive oil, split between cooking the leeks and browning the chicken.
What should I do after removing the pie from the oven?
Let the pie cool slightly before serving to allow the filling to set.
Is this a modern or classic recipe?
It is described as a blend of classic and modern cooking techniques.
What makes the crust flaky?
The use of puff pastry creates a beautiful, flaky, and golden crust.