Rebecca’s recipe of the week: A Chicken and Leek Pie | Canalside Community Food

This week’s recipe is a comforting, warm pie. The leeks and chicken blend beautifully with the tarragon and cream to make a fine suppertime dish. Accompany it with a salad or some cooked spring greens and spinach.

Chicken and Leek Pie
Serves 4.

Ingredients
1 pie crust
60g flour
½ teaspoon black pepper
¼ teaspoon cayenne pepper
1 teaspoon salt
500g boneless chicken breast or thighs, cut into 2cm pieces
2 tablespoons olive oil
25g butter
2-3 leeks, sliced
2 cloves of garlic, crushed
80ml white wine
250ml chicken stock
125ml single cream
2 teaspoons fresh tarragon, chopped
1 tablespoon parsley and/or chives, chopped
1 egg, beaten

Roll out the pastry and line the bottom of a 20cm pie dish. Cut out enough for the top, as well, while you’re at it.

Place the lined pie dish and rolled pastry top in the fridge while you prepare the filling.

Preheat the oven to 180C.

Mix the flour, peppers and salt in a bowl. Add the chicken and toss well. Shake off the excess flour.

Heat the oil and butter in a pan over high heat. When it’s hot sauté the chicken until it’s lightly browned. It does not need to be cooked through. Remove from the pan and set aside.

Lower the heat to medium. Add the leeks and garlic to the pan and cook for about 5 minutes, until wilted. Add the wine and boil for a minute. Add the stock and cream and simmer gently for 5 minutes. Add the herbs and return the chicken to the pan. Cook for a minute longer and then remove from the heat.

Put the filling into the pie dish and cover with the top. Slash the top in several places to let out the steam, and then brush with the beaten egg to give it a shiny glaze. Bake for about 35 minutes or until golden brown.

(Recipe adapted from Bill Granger, Bill’s Sydney Food.)