How to Bake a Chicken Leek Pie

Chicken pot pie filled with leeks and assorted vegetables.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 roll short crust pastry
• 3 chicken breasts on the bone
• - - Seasonings - -
• 1 carrot
• 1 onion
• 6 black peppercorns
• 1 bay leaf
• Pinch of salt
• - - Stuffing - -
• 4 tablespoons butter
• 5 leeks, thinly sliced
• 4-ounce Cheddar cheese, grated
• 2-ounce Parmesan cheese, finely grated
• 3 heaped tbsp chopped fresh parsley
• 2 tablespoons wholegrain mustard
• 1 tablespoon cornflour
• 1 cup cream
• Salt and pepper
• 1 beaten egg to glaze
• Mixed green salad to serve (optional)

1. In a large pot, cover and poach the chicken breasts in boiling with the seasoning ingredients added. Cook chicken until tender then let cool in the liquid.

2. Preheat the oven to 325 degrees F.
   
   Divided the pastry into two parts, have one slightly larger than the other. On a floured surface, roll out the larger piece and spread on a baking dish. Bake for 8 minutes and cool in the oven.

3. Remove chicken breast from the poaching liquid. Discard the bones and skins. Cut the chicken into strips. set aside.

4. Over low heat, melt the butter in a skillet and fry the leeks, stirring, cook until leeks are soft.

5. Add in the cheeses (Parmesan and Cheddar), plus the chopped parsley. Bring the heated pastry sheet from oven. Spread half the leek mixture over the pastry base.

6. Place the chicken strips over the leek mixture, and then cover chicken strips with the remaining leek mixture.

7. Blend together well the cornflour, wholegrain mustard and cream in a bowl and add the seasoning. Pour cornflour mixture over the chicken and leek filling.
   
   Turn oven heat up to 350 degrees F.

8. 
   Chicken pot pie

   Use the egg glaze to moisten the edges of the cooked pastry base. Roll out the shorter pastry sheet to cover the ingredients for the pie.
   
   Brush the top pastry sheet of the pie with beaten egg. Bake in a 350 degrees F oven for 35 to 44 minutes or until the pie is crisp and golden.
   
   Remove from heat and cool 5 minutes before serving.

[FrazzledNanny]

on 4/5/2009 I have never heard of Chicken Leek Pie. It sounds great! I can't wait to try Chicken Leek Pie. 5*