BRITISH CLASSIC CHICKEN AND LEEK PIE
Easy Chicken and Leek Pie
My easy Chicken and Leek Pie recipe. Juicy Chicken, smoked bacon and leeks in a creme fraiche sauce with fresh parsley, thyme and bay leaves. Covered with an all butter rough puff pastry lid. Great for dinner any night of the week.
Watch my Chicken and Leek Pie Recipe Video (4m 23s)
Well, what a week it has been for Gilded Gingerbread! Let me tell you about.
My Halloween recipes have proved to be amongst my most popular posts. I had no idea when I first posted my Halloween Kimbap recipe how much everybody would love it. And my No Bake Bloody Chocolate Tart is now one of the most popular recipes on my blog!
I received a bunch of pictures and videos from my readers this week showing the food they have tried from my blog and all the feedback has been positive (blush). I’m soooo happy that my readers trust my recipes enough to give them a try. I’m even happier knowing that they actually like them! Thank you for all the pics and comments. I LOVE them. I am going to add another page to my blog to showcase all of my readers creations because I think they are soooo good I have to share them. Please keep sending them to me.
I had a photograph approved by Food Gawker! For those of you who don’t know, Food Gawker is a site where food bloggers can submit their pictures and post link and if it is approved, they will publish it in their gallery. It is another avenue for me to introduce Gilded Gingerbread and from what I hear it is quite difficult to get approved. So it’s kind of a big deal for me. Hopefully it is the first of many. Oh, I almost forgot. The picture that was approved was the feature photograph for my Halloween Cookies and Cream Cake. 🙂
I’ve been busy preparing for my Kimchi making class on Wednesday 1st November. I took my Galbijjim, Chinese Cabbage Kimchi, Cucumber Kimchi and Radish Kimchi over to Food Sorcery for Helen, Mark and Jason to try. There wasn’t any left when I came home!
Last but not least, my Chicken and Leek Pie. This is first recipe in my British Classics series. These are recipes that I have discovered while living in the UK. Whoever said that British food is rubbish has obviously never eaten this pie! Or a sausage roll for that matter.
Don’t feel you have to make pastry to give this one a try. Shop bought ready made puff pastry will do the job just fine, but if you are in the mood it is worth making your own. I’ve used rough puff pastry for this recipe as it is far easier to make than regular puff pastry (and tastes just as great). And the good news is you can make a couple of batches and freeze them. I used half fat creme fraiche instead of cream to lighten it up a bit, but to be honest, I prefer creme fraiche to cream anyway. I also prefer chicken thighs to breast. In my opinion, they are much tastier and they are also much cheaper, but if you prefer breast then that’s fine.
Well, that’s about all my news. Thanks for reading, keep sending me your pictures and news. I really do love to hear from you. And as always, enjoy!
- 2 Knobs of Butter
- 3 Leeks, Thinly Chopped
- 800g Boneless/Skinless Chicken Thighs, Chopped into Small Cubes
- 3 Cloves of Garlic, Peeled and Mashed
- Pinch of Black Pepper
- 200g Smoked Bacon, Chopped into Small Pieces
- 250ml Creme Fraiche
- 2 tbsp Plain Flour
- Small bunch of Parsley, Chopped
- 2 Bay Leaves
- 2 Stalks of Thyme
- 400g Puff Pastry
- 1 Egg Yolk, Beaten
- Preheat the oven at 200C/392F.
- Heat a large frying pan or wok on a medium/high heat and add a knob of unsalted butter. When it has melted a bit, add the leeks and fry them for about 4-5 minutes. Take off the heat and set aside.
- In the same pan, add another knob of unsalted butter. When it is melted a bit, add the chopped chicken thighs. Fry the chicken until it has browned. Set aside.
- In the same pan, fry the bacon until it is crispy. You do not need to add any more butter or oil for frying the bacon.
- Add the cooked chicken into the pan with the bacon. Add the cooked leeks, creme fraiche, flour and the herbs and cook for 10 minutes over a low heat stirring occasionally.
- Remove the bay leaves and the thyme and pour the filling in a pie dish.
- Roll the puff pastry out on a lightly floured surface.
- Cover the pie dish with the puff pastry and gently press the edges all the way around the pie. Don’t cut the edges off yet as the pastry will shrink in the oven.
- Make three little slits with a knife in the centre of the pastry to let the air out whilst cooking.
- Brush the pastry with the beaten egg yolk and bake for 35-40 minutes depending on your oven.
- When the pastry is golden brown, take the pie out of the oven. Trim the hanging edges of pastry with a sharp knife. Enjoy your delicious chicken and leek pie with a glass of cold white wine!