Ingredients with Measurements:
- 2 tablespoons of olive oil
- 2 large leeks, washed and thinly sliced
- 2 cloves of garlic, minced
- 2 boneless, skinless chicken breasts, cut into cubes
- 2 tablespoons of all-purpose flour
- 2 cups of chicken stock
- 2 tablespoons of fresh thyme leaves
- 2 tablespoons of butter
- 2 tablespoons of heavy cream
- 1 sheet of pre-made puff pastry
- 1 egg, beaten
- Salt and pepper to taste
Special Equipment Needed:
- 9-inch pie dish
- Rolling pin
Step-by-Step Instructions:
1. Preheat oven to 375 degrees Fahrenheit.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the leeks and garlic and cook until softened, about 5 minutes.
4. Add the chicken and cook until lightly browned, about 5 minutes.
5. Sprinkle the flour over the chicken and cook for 1 minute.
6. Slowly add the chicken stock, stirring constantly until the mixture thickens, about 5 minutes.
7. Add the thyme and season with salt and pepper to taste.
8. Remove from heat and stir in the butter and cream.
9. Transfer the mixture to the pie dish.
10. Roll out the puff pastry and place over the top of the pie dish.
11. Cut a few slits in the top of the pastry and brush with the beaten egg.
12. Bake in preheated oven for 25-30 minutes, or until the pastry is golden brown.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 375 degrees Fahrenheit
Serving Size: 8
Nutritional Information:
Calories: 370
Fat: 19g
Carbohydrates: 21g
Protein: 25g
Substitutions for Ingredients
- Olive oil can be substituted with vegetable oil.
- Leeks can be substituted with onions.
- Chicken can be substituted with turkey.
- All-purpose flour can be substituted with whole wheat flour.
- Chicken stock can be substituted with vegetable stock.
- Heavy cream can be substituted with half-and-half.
- Puff pastry can be substituted with pie crust.
Variations:
- Add other vegetables such as mushrooms, carrots, or potatoes.
- Add other herbs such as rosemary or sage.
- Add grated cheese to the top of the pastry.
Tips and Tricks:
- Make sure to wash the leeks thoroughly to remove any dirt.
- Use a sharp knife to cut the chicken into cubes.
- Use a pastry brush to brush the egg onto the pastry.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350 degrees Fahrenheit for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve with a side salad and crusty bread.
Garnishes:
Garnish with fresh thyme leaves and a sprinkle of grated cheese.
Pairings:
Pair with a light white wine such as a Sauvignon Blanc.
Suggested Side Dishes:
Roasted vegetables, mashed potatoes, or a green salad.
Troubleshooting Advice:
- Make sure to cook the chicken until lightly browned.
- Make sure the mixture is thickened before transferring to the pie dish.
- Make sure the pastry is golden brown before removing from the oven.
Food Safety Advice:
- Make sure to cook the chicken until it reaches an internal temperature of 165 degrees Fahrenheit.
- Make sure to store any leftovers in an airtight container in the refrigerator.
Food History:
Chicken and leek pie is a classic British dish that dates back to the 18th century. It is a popular comfort food and is often served with mashed potatoes and gravy.
Flavor Profiles:
This dish has a savory flavor with a hint of sweetness from the leeks. The thyme adds a subtle herbal flavor and the puff pastry adds a buttery, flaky texture.
Serving Suggestions:
This dish can be served as a main course or as a side dish. It can also be served with a side salad or roasted vegetables.
Related Categories
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Region: British
Taste: Savory, Rich, Creamy, Herbal, Comforting