Chicken Leek & Vegetable Pie

Chicken Leek & Vegetable Pie is an absolute winner in our nest and I’m confident it will be in yours too. It’s jam packed full of flavour, it’s nice and creamy and you can prepare the filling in advance too. If you are working or have a busy afternoon filled with kids sports, you can make the filling in the morning or the night before, pop it in the fridge and then when you get home simply reaheat, pop in pastry and into the oven.

You can use this filling to make one large family pie, individual pies or even little mini pies for the kids by using a cupcake tray. I bake mine in the oven, however you can use a pie maker if you prefer. You can either just add pastry to the top or add a sheet to the base too, you choose.

Here’s what you’ll need to get started.

Ingredients –
500g Diced chicken thigh (you can use breast if you prefer)
2 Leeks quartered and sliced
2 sheets of puff pastry (for a family pie, you may need more if making smaller individual ones.
1 large brown onion diced
2 carrots peeled, quartered and diced
1 cup of frozen peas
150ml thickened cream
1 tablespoon of Vegeta Gourmet vegetable stock powder
1 teaspoon of crushed garlic
1 tablespoon of olive oil
1 tablespoon of cornflour
1/4 cup of full cream milk
1 egg lightly whisked
*Sesame seeds to sprinkle on top if you please

Optional – If you need to bulk it up to feeed a crowd or would just like to add more veg, in the past I’ve added a tin of corn kernels, 6 sliced button mushrooms and diced green beans work well too

Method –

To a frypan on high heat, add your olive oil, chicken, leek, carrots, onion,vegeta and garlic and cook for 10 minutes stirring occasionally.
Add the cream, pepper and peas to the pan, turn the heat down to medium and allow to cook for another 10 minutes stirring often.

In a small bowl combine the cornflour and milk and mix well with a fork to ensure there are no lumps. Adding this to the pie mix helps thicken it which will ensure you pie isn’t a big soggy mess once baked. Add the cornflour mix to the pan, stir through well and cook for 5 minutes, turn off the heat and set aside.

Pre-heat oven to 190c fan forced.
Let your two sheets of pastry thaw on the bench while the pie filling is set aside to cool slightly. Spray a pie dish (or mini ones) with non stick cooking spray and add one sheet of puff and bake for 10 minutes. Remove from the oven, add the filling and top with another sheet of pastry, trimming or crimping the edges if need be. Make a small incision in the centre of the pie to allow steam to escape, brush with whisked egg and sprinkle with sesame seeds. Place your pie in the oven and bake at 190c for 22-30 minutes or until golden.

Serve as is or with a side of creamy mashed potatoes. I truly hope you love this pie as much as we do, it’s a real winter warmer and a favourite in our home over the cooler months.



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