Best Chicken And Leek Pie Recipes

CHEESY CHICKEN AND LEEK PHYLLO PIE

Steps:

• Preheat oven to 350°. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add leeks and mushrooms; cook and stir 3-4 minutes or until vegetables are tender. Stir in flour until blended; gradually stir in stock and milk. Bring to a boil, stirring constantly; cook and stir 3-4 minutes or until thickened. Stir in chicken, 3/4 cup cheese, thyme, salt and pepper., Brush a 9-in. pie plate with some of the remaining oil. Place one sheet of phyllo dough into prepared pie plate, allowing ends to extend over edges of dish; brush with oil. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Layer with seven additional phyllo sheets, brushing each layer with oil and rotating sheets to cover the pie plate. Transfer chicken mixture to crust., Gently fold in ends of phyllo over filling, leaving an opening in the center. Crumble the remaining phyllo sheets over filling; sprinkle with remaining cheese. Brush edges with remaining oil. Bake 30-35 minutes or until golden brown.

CHICKEN BACON AND LEEK POT PIE/CASSEROLE

Steps:

• Cut chicken into large chunks and dust sparingly with the flour. divide in half and brown in skillet, remove and place to one side.
• Add the onion, leek celery, mushrooms and bacon to the pan stirring for a few minutes. then add the wine, chicken stock, (enough to just cover the ingredients) herbs and seasoning and simmer for 3-4 minutes.
• Return the Chicken and add the parsley and lemon juice and either simmer for 35 - 40 minutes or cook in a microwave on simmer for 20 minutes. Thicken with some cornflour mixed with a small amount of water if necessary.
• You can either put a pastry lid on this and serve it as a pot pie or serve with vegetables as a casserole.

CHICKEN, BACON AND LEEK POT PIE

Steps:

• Preheat oven to 180C.
• Chop the shallots and garlic.
• Heat olive oil in heavy base medium sized deep casserole on stove.
• Add shallots and garlic and fry gently til transparent.
• Chop bacon into small squares and fry.
• Discard green section of leeks 1 inch above white section.
• Clean leek stalks carefully.
• Chop leeks into disks and add to fry mixture.
• When leeks are soft, add sliced mushrooms.
• Fry til mushrooms are darker and soft.
• Add white wine and bring to boil.
• Simmer for 5 minutes.
• Add shredded bbq chicken pieces including skin pieces.
• Add chives and some salt and pepper.
• Add water and bring to simmer.
• Mix flour with a bit of water in a cup til it is a paste.
• Add flour/water paste slowly, simmering mixture, until desired thickness is achieved. (think about the inside of a pie, and make it a little runnier than that). Add more water if necessary.
• Add sour cream.
• Fit circle of puff pastry over casserole and puncture surface with fork.
• Bake in oven til pastry is golden.

CHICKEN, HAM AND LEEK PIE

Steps:

• 1. Take the chicken off the bone in large pieces. In a deep dish pie plate,
• make alternate layers of chicken, ham and leeks.
• 2. In a saucepan over medium heat melt the butter and add the onions. Saute
• until the onions are soft. Stir in the flour and mustard and cook for a few
• minutes. Slowy add the chicken broth and cream, stirring until it is thickened.
• Pour the sauce over the chicken, ham and leeks in the pie pan.
• 3. Roll out the pie crust until it is slightly larger than the pie plate.
• Dampen the edges of the pie plate and cover with the pie crust. Crimp the edges
• and cut holes for steam.
• 4. Bake in a preheated 350 F oven until the crust is lighty browned, about 25 to
• 30 minutes.

BLACKBIRD PIE......OR CHICKEN, LEEK AND POTATO PIE!

Steps:

• Pre-heat oven to 200C/400°F.
• Grease and line a pie dish with baking paper.
• Mix together your mashed potato, leeks, chicken, ham, crème fraiche & seasonings to taste. Set to one side.
• Roll out your pastry and line the base of the pie dish - allow the edges to extend over the edge of the pie dish.
• Put you filling into the pastry pie case - and sit your blackbird or pie funnel in the middle, pushing it down slightly so it is not too high.
• Turn back the pastry edges and make a raised crust all the way around. Dampen the piecrust with some of the beaten egg & milk mixture.
• Roll out your pastry for the lid - ease it over the top gently breaking OR cutting a hole for the blackbird to poke through!
• Turn back the edges of the pastry lid and neatly crimp the top together with the bottom - using a fork to help you if necessary.
• Brush the beaten egg and milk glaze over the top and bake in the pre-heated oven for about 45 minutes.
• Take out and allow to cool very slightly before serving with fresh vegetables & gravy. This is also wonderful cold as picnic food.

CHICKEN, SAUSAGE, AND LEEK PIE

Steps:

• Add 2 T olive oil to pan over medium heat, add leeks and cook 10 minutes. Add chicken and sausage and cook until lightly browned and remove from the pan. Add 3 T butter and 2 T olive oil and flour, cook 1 minute, then add broth, milk, parsley, chives, tarragon and salt & pepper to taste. Set aside 3/4 c sauce. Add back in the chicken mixture to remaining sauce and turn off.
• Roll out 2/3 of the pastry crust into a pie pan. Spoon in mixture. Roll out remaining crust and cut into strips and place over pie.
• Bake at 425 for 20-25 minutes and serve with remaining sauce.

CREAMY CHICKEN, HAM AND LEEK PIE

Steps:

• 1. Heat the chicken stock in lidded saucepan. Add the chicken breast and simmer with lid, 10min. Remove chicken from water. Pour the cooking liquor into a large jug. 2. Melt 1oz butter in large heavy-based saucepan over low heat. Stir in leeks and fry gently for 2min until softened. Add garlic, cook 1min. Add remaining butter and stir in flour as soon as butter has melted. Cook for 30sec, stirring constantly. 3. Slowly add milk, stirring well. Gradually add 250ml/10fl oz of stock and wine, stirring until the sauce is smooth and thickened slightly. Bring to simmer for 3min. 4. Season mixture to taste with salt and freshly ground black pepper. 5. Remove from heat and stir in cream. Pour into large bowl and cover surface of sauce with cling film to prevent a skin. Set to cool. 5. Preheat oven to 200C/400F. Put a baking tray in oven to heat. 6. For pastry, put flour and butter in food processor and blend on pulse setting until mixture resembles fine breadcrumbs. While mixing, add beaten egg and water, blend until forms a ball. Portion off 250g/10oz of pastry for the lid. 7. Roll remaining pastry on lightly floured surface, turning pastry until around 5mm/¼in thick and 4cm/1½in larger than the pie dish. Lift pastry over rolling pin and place gently into pie dish. Press pastry firmly up sides, remove bubbles. Leave excess pastry. 8. Cut chicken breasts into 1¼in pieces. Stir chicken, ham and leeks into cooled sauce. Pour filling into pie. Brush rim of dish with beaten egg. Roll out reserved pastry for lid. 9. Cover with pastry lid and press edges together firmly to seal. Trim excess pastry. 10. Make small hole in centre of pie with tip of knife. Glaze pie with beaten egg. Bake on preheated tray in centre of oven for 35-40 minutes or until pie is golden-brown

CHICKEN, LEEK AND PARSLEY PIE

Steps:

• Poach chicken breasts in water seasoned with salt and pepper. Cool in the liquid, then cut in strips.
• Cut 1/4 cup margarine into flour and salt till it resembles coarse meal. Stir in yogurt just until dry ingredients are moistened. Cover with plastic wrap and chill for 30-40 minutes.
• Fry the leeks in margarine until soft. Stir in cheeses and parsley.
• Layer chicken and leek mixture in 9x11 inch pan.
• Mix mustard, flour, milk, salt and pepper; pour over pie.
• Roll out dough and place on top of pie; cut a slit for steam to escape. Bake at 400 for 30-40 minutes.

CHICKEN AND LEEK PIE

Steps:

• Put the chicken into a deep pan that is just large enough to hold it quite snugly. Pour in enough water to half cover the bird, then tip in the peppercorns, bay leaves, thyme, onion and celery. Add the salt and bring to the boil on the hob, then reduce the heat, cover tightly and simmer for 1-11⁄4 hours until tender.
• Transfer the chicken to a plate. Strain 425ml/3⁄4 pint of the stock into a measuring jug (top up with water if you need to). Strip the meat off the chicken, cut into bite-sized pieces and put in a 1.7 litre/3 pint pie dish.
• Put the eggs in boiling water and boil for 6 minutes. Drain, cool them under cold water and remove the shells. Quarter the eggs and nestle them in the pie dish among the chicken pieces.
• Heat the butter and oil in a large frying pan and fry the bacon until crisp. Add the leeks and cook for 2 minutes until softened. Stir in the flour and cook for 1 minute. Pour in the chicken stock a third at a time, stirring continuously and making sure the sauce is thick and smooth before adding the next batch. Stir in the mustard, crème fraîche and parsley, then add a squeeze of lemon juice and black pepper to taste. Add salt if needed. Spoon over the chicken and leave to cool.
• Meanwhile, preheat the oven to 220C/Gas 7/fan 200°C Reserve a quarter of the pastry for decoration and roll out the remainder to a shape about 5cm/2in larger than the top of the pie dish, then cut a 2.5cm/1in strip from all round the edge. Brush the edge of the dish with water and stick the pastry strip to it. Brush the strip with water. Flip the pastry lid over the rolling pin, lift it up and unroll over the pie. Press the edge on to the pastry strip to seal, and trim any excess with a sharp knife.
• Tap the blade of a small sharp knife all along the outside edge of the pastry (this helps the edge to rise during cooking), then flute it using the back of the knife. Make a hole in the lid centre with the tip of the knife, to allow steam to escape as the pie bakes.
• Roll out the pastry you put aside earlier. Cut 8 long strips each about 2.5cm/1⁄2in wide, and two more strips each about 4cm/11⁄2in wide. Cut the wider strips diagonally to make eight diamond leaf shapes. Mark the veins of the leaves with the tip of a sharp knife. Brush the pastry lid with beaten egg, then lay the 8 thin strips on top, as in the picture. Brush again with egg and arrange the leaves in the centre, between the strips. Brush with egg.
• Chill the pie for 15 mins, if you have time, to set the pastry. (Can be made a day ahead up to this point. Keep chilled and add 4-5 extra minutes at baking time.) Bake for 30 - 35 miutes until the pastry is crisp, puffed up and deep golden brown.).

CHICKEN, LEEK AND HAM PIE

Steps:

• heat oven to (200°C/180°C fan/gas 6) chop and wash leeks into discs and fry in butter for 5-10mins or until soft while leeks are frying chop up ham and chicken into chunks about 1cm by 1cm
• add chunks of chicken and ham to the pan along with the stock (200ml of stock or 200ml of hotwater and a stock cube) season to taste with salt and pepper
• pour the mixture into a oven proof dish and place rolled out pastry on the top, fold pastry over edges to seal and poke small holes in the middle for hot air to escape
• crack egg and whisk, gently brush over the pastry put in oven for 15-20 mins or until golden brown take out and enjoy or cool and reheat (for reheating microwave for about 3-4 mins and then put in the oven to crisp up the pastry for about 2-3 mins)

CHICKEN, LEEK AND MUSTARD PIE

Steps:

• Thickly slice chicken thighs. Cut slices in half so you have large chunks of meat.
• Heat a large frying pan or heavy-based saucepan with 2 TBSP of the oil. Brown the chicken in two batches until lightly golden, then removed and place in a bowl. Add chicken bacon to the pan and saute for 2-3 minutes until lightly golden. Add to the chicken and set aside to cool.
• Add remaining oil to the pan. Add leek, cover and saute for a couple minutes until softened. Remove lid and cook the leek until the juices have evaporated. Add garlic and marjoram and saute for a minute. Add to the chick, cover with a paper towel and set aside.
• Meanwhile prepare bechamel sauce: melt butter in a saucepan and sprinkle in the flour and stir. Cook for 2 minutes over gently heat. Add salt and pepper and stir well.
• Continue stirring and add the milk slowly, 1/2 cup at a time. Stir until the sauce begins to thicken and is smooth. Simmer on low heat for 2 minutes then stir in cheese and mustard. Stir well, simmer for 2 minutes then removed from heat. Spread across a shallow dish to assist cooling. The sauce MUST be cold before continuing.
• Brush a 2cm deep, 26-28cm square, or round pie dish with melted butter. Brush one sheet of filo with butter and line the dish (Butter side up). Repeat to make 8 layers. Keep pastry covered with a clean damp cloth while layers to keep it from drying out.
• Take the bowl of cooled chicken, bacon and leek and tip into a sieve paced over a bowl. drain away the excess cooking juices and discard. combine with the cooled bechamel sauce in a large bowl and mis well with a fork. spread evenly into the filo base.
• Butter and layer the remaining 8 pieces of filo pastry to make the lid. Brush pie edges with milk then press the pastry lid on and shap it to the ede of the pie tin, trimming off any excess pastry with kitchen scissors or a small knife. Brush with remiaing butter and sprinkle with seeds.
• Bake 200 degrees C for 35-40 minutes.
• NOTE:.
• A baking tin will transfer heat better than a ceramic dish and will result in a pie with a well-cooked base. Therefor if using a ceramic dish, increase cooking time.

CHICKEN AND LEEK PIE

Steps:

• Pre heat oven 170 (fan assisted), 190/ gas 5.
• Melt half the butter in a large frying pan,add the chicken and fry until coloured all over. Remove and set aside.
• Melt the remaining butter and fry the leeks and mushrooms for 5mins or until soft. Add the chicken and stir, sprinkle in the flour and stir well.
• Pour over the chicken stock, stir and season well. Simmer for 5mins over a gentle heat.
• Take off the heat and add the cream, stir well then add the tarragon. Stir again.
• Roll out the puff pastry. Place mixture into a pie dish and place puff pastry lid on top, crimp the edges and brush with the beaten egg. Place in pre heated oven for 30 mins or until pastry has turned golden brown. Best served with steamed new potatoes!

CHICKEN, POTATO AND LEEK PIE

Steps:

• Preheat oven to 450°. Cook bacon in a large Dutch oven over medium heat until almost crisp, stirring frequently. Increase heat to medium-high. Add potato and carrot to pan; sauté 3 minutes, stirring occasionally. Add chicken; sauté 3 minutes or until lightly browned, stirring occasionally. Stir in flour and next 3 ingredients (through pepper); sauté 1 minute, stirring frequently. Slowly add broth to pan, stirring constantly; bring to a boil. Cook 2 minutes or until slightly thick, stirring occasionally. Spoon mixture into a 1 1/2-quart glass or ceramic baking dish. Top with dough, folding under and pressing down on edges to seal. Combine milk and egg white; brush mixture over top of dough. Cut small slits in dough to vent. Bake at 450° for 30 minutes or until crust is golden. Let stand 10 minutes.

HEARTY CHICKEN AND LEEK PIE

Steps:

• Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit).
• Melt the butter with a splash of oil in a saucepan over medium heat. Add leeks and garlic and sweat gently for about 10 to 15 minutes until tender.
• Meanwhile heat a wide frypan or saute pan over medium heat and add a splash of oil. Fry the chicken seasoned with salt, pepper and herbs until the chicken is browned.
• Add the leeks, then stir in corn flour. Pour in the stock and add the apple cider vinegar. Adjust the amount of stock depending on how much sauce you like. You can also add a bit more cornflour if the sauce looks a bit too thin.
• Simmer gently for around 15 minutes.
• Spoon the chicken mixture into a 1.2L - 1.9L (1.5-2 Quart) pie dish.
• Cut a piece of defrosted puff pastry big enough to make a lid over pie dish plus a 2cm border to place around the rim.
• Line the rim of the pie dish with a 2cm border of pastry, brush with a little water and then top with the pastry lid. Crimp the edges together with a fork. If you can't be bothered with the extra border just fit the pastry lid. Make a little slit in the middle of the pastry to let the steam escape.
• Beat the egg with a splash of milk. Use a pastry brush to brush the top of the pastry with the egg mixture. This will help the pastry brown and crisp nicely.
• Bake the pie for around 20 minutes until the pastry is crisp and golden.

IRISH CHICKEN AND LEEK PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a 1 1/2 quart casserole dish, layer the chicken, ham, leeks and onion a couple of times each until the dish is full. Season each layer with a little salt, pepper and mace. Pour the chicken stock over the layers, and dampen the edges of the dish.
• Roll the pie pastry out large enough to cover the top of the dish, and place over the top. Crimp the sides down with a fork, and trim the excess from the edges. Cut a round hole in the center of the pastry. Roll dough scraps out and cut into strips. Use the strips to form a design, and place lightly over the hole. Brush the entire top with milk.
• Bake for 35 to 45 minutes in the preheated oven, until chicken is cooked through. If the top crust is getting too brown, cover it with parchment or aluminum foil. While the pie is baking, heat the cream over low heat. When the pie is cooked, remove from the oven, and carefully remove the design from the hole. Pour the cream into the hole, and replace the design. Let stand for a few minutes before serving.

CHEESY CHICKEN AND LEEK PHYLLO PIE

Steps:

• Preheat oven to 350°. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add leeks and mushrooms; cook and stir 3-4 minutes or until vegetables are tender. Stir in flour until blended; gradually stir in stock and milk. Bring to a boil, stirring constantly; cook and stir 3-4 minutes or until thickened. Stir in chicken, 3/4 cup cheese, thyme, salt and pepper., Brush a 9-in. pie plate with some of the remaining oil. Place one sheet of phyllo dough into prepared pie plate, allowing ends to extend over edges of dish; brush with oil. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Layer with seven additional phyllo sheets, brushing each layer with oil and rotating sheets to cover the pie plate. Transfer chicken mixture to crust., Gently fold in ends of phyllo over filling, leaving an opening in the center. Crumble the remaining phyllo sheets over filling; sprinkle with remaining cheese. Brush edges with remaining oil. Bake 30-35 minutes or until golden brown.