Chicken and Leek Pot Pie
Chicken and Leek Pot Pie
Cooking Mode:
Combi
Steam:
25% Max
Equipment
- Chef Knife
- Mixing Bowls
- Scales
- Wooden Spoon
- Rolling Pin
- 4 X 200-300gm Ramekins
- Pastry Brush
- Fork
- Baking Tray
Ingredients
Ingredients- 5 X Boneless Skin Off Chicken Thigh Fillets
- 1 Leek
- 250gm Chicken Stock
- 3 Cloves of Garlic
- 30gm Plain Flour
- 30gm Butter
- 6 Sprigs of Thyme
- 1 X Egg Yolk
- Olive Oil
- Salt
- Cracked Black Pepper
- 150-200gm Shortcrust Pastry
METHOD
Heat a medium size fry pan and add a splash of olive oil
Place flour, salt, pepper and chopped thyme in a mixing bowl and mix well
Place diced chicken into the flour and mix well to coat with the flour
Place the chicken into the fry pan and cook for 2-3 mins until beginning to colour
Add the butter and once melted add the diced leek and cook for 2 mins, then add the garlic and cook for a further 3 mins Pour in the stock and bring to the boil, turn the heat down and reduce for 4-5 mins until the gravy thickens Remove from the heat and spoon into ramekins and set aside for 5 mins while you roll out pastry into discs slightly larger
than the ramekins
Egg wash the edges of the pastry and press onto the tops of the ramekins
Use a fork to press the pastry onto the outside edge of the ramekins, egg wash the top of the pastry and poke a small hole in the top of the pastry
Place the ramekins on a baking tray and put in a pre-heated oven combi setting 180 degrees for 20-25 mins Once cooked remove from the oven and serve with a crisp green salad
Place flour, salt, pepper and chopped thyme in a mixing bowl and mix well
Place diced chicken into the flour and mix well to coat with the flour
Place the chicken into the fry pan and cook for 2-3 mins until beginning to colour
Add the butter and once melted add the diced leek and cook for 2 mins, then add the garlic and cook for a further 3 mins Pour in the stock and bring to the boil, turn the heat down and reduce for 4-5 mins until the gravy thickens Remove from the heat and spoon into ramekins and set aside for 5 mins while you roll out pastry into discs slightly larger
than the ramekins
Egg wash the edges of the pastry and press onto the tops of the ramekins
Use a fork to press the pastry onto the outside edge of the ramekins, egg wash the top of the pastry and poke a small hole in the top of the pastry
Place the ramekins on a baking tray and put in a pre-heated oven combi setting 180 degrees for 20-25 mins Once cooked remove from the oven and serve with a crisp green salad
HINTS & TIPS
You can make the pie mix in advance just remember to bring it up to room temperature before you bake it.
If you don’t have time to make your own pastry you can use either store brought shortcrust or puff pastry instead You can always add different flavours using the same method. Try bacon, peas or even some goat’s cheese
If you don’t have time to make your own pastry you can use either store brought shortcrust or puff pastry instead You can always add different flavours using the same method. Try bacon, peas or even some goat’s cheese
Want to Print the Recipe ?
To Download or Print this recipe in PDF format, click the button below!
