Helen RandellChicken and Leek Pie
October 5th 2008 10:44
I began this pie using a recipe from Stephanie Alexanders’ Cooks Companion (an excellent resource for those who are after a comprehensive, ingredients based recipe book). However, I soon discovered that there were a few other things I wanted to include in my version of the pie.
The chicken and leek pie recipe has 1.2kg of cubed, chicken thigh, two large leeks, finely chopped, ½ cup parsley, 2/3 cup of milk, 1 cup of cream and then a nice puff pastry lid. The leek is softened with butter, the chicken is lightly floured then browned then the milk and cream and added to the frying pan and left to bubble for 5 minutes. Then you transfer everything to a casserole dish and cover with puff pastry.
When I asked the boy to pull me a couple of leeks from the veggie patch, he came back with three leeks, a handful of broccoli and half a dozen beetroots. I decided that the beetroots were best left for another time, but the broccoli was thrown into the creamy sauce and quickly followed by some chunks of steamed pumpkin. Because I was adding these extra veggies, I reduced the amount of chicken to around about 500g.
The result was spectacular. A beautiful chicken and vegetable pie filled to the brim with goodness. The broccoli was particularly sweet, so I am glad I asked for assistance – because I would have just come back with leeks!
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