Ingredients with Measurements:
- 4 chicken breasts, diced
- 2 leeks, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 sheet puff pastry
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a large skillet, melt the butter over medium heat. Add the onion and garlic and cook until softened.
3. Add the chicken and leeks to the skillet and cook until the chicken is browned on all sides.
4. Sprinkle the flour over the chicken and vegetables and stir to coat.
5. Pour in the chicken broth and heavy cream and stir until the mixture thickens.
6. Add the thyme, salt, and pepper to taste.
7. Transfer the mixture to the pie dish.
8. Roll out the puff pastry on a floured surface to fit the top of the pie dish.
9. Place the puff pastry on top of the chicken mixture and press the edges to seal.
10. Brush the beaten egg over the top of the pastry.
11. Bake for 25-30 minutes or until the pastry is golden brown and the filling is hot and bubbly.
12. Let the pie cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 450
Fat: 28g
Carbohydrates: 25g
Protein: 25g
Sodium: 600mg
Substitutions for ingredients:
- Chicken breasts can be substituted with chicken thighs.
- Leeks can be substituted with onions or shallots.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add mushrooms to the chicken mixture for extra flavor.
- Use a different type of pastry, such as shortcrust or filo.
- Add cheese to the chicken mixture for a cheesy twist.
Tips and tricks:
- Be sure to seal the edges of the pastry to prevent the filling from leaking out.
- Let the pie cool for a few minutes before serving to allow the filling to set.
- Serve with a side salad or roasted vegetables for a complete meal.
Storage instructions:
Leftover pie can be stored in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pie in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the pie on a platter with a garnish of fresh herbs, such as parsley or thyme.
Garnishes:
Fresh herbs, such as parsley or thyme.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted carrots
- Green beans
- Mashed potatoes
Troubleshooting advice:
- If the filling is too runny, add more flour to thicken.
- If the pastry is not browning evenly, cover the edges with foil to prevent burning.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Carrigaline is a town in County Cork, Ireland known for its dairy products. This recipe combines the local chicken with leeks, a popular vegetable in Irish cuisine.
Flavor profiles:
Creamy, savory, and comforting.
Serving suggestions:
Serve hot with a side salad or roasted vegetables for a complete meal.
Related Categories
Cooking Method: N/A
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Region: Irish
Taste: Savory, Creamy, Herby, Comforting, Rich