Best Chicken Potato And Leek Pie Recipes

Blackbird Pie......or Chicken, Leek and Potato Pie! image

Provided by French Tart

Time 50m

Yield 1 Pie, 6 serving(s)

Number Of Ingredients 11

2 (225 g) packets shortcrust pastry
500 g mashed potatoes
2 cooked chicken breasts, cut into small pieces
4 -6 cooked leeks
50 g cooked ham, cut into dice
3 -4 tablespoons creme fraiche or 2 -3 tablespoons cream
1/2 teaspoon mixed herbs
salt
pepper
1 egg, beaten with a little
milk

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.

Nutrition Facts : Calories 582.3, Fat 31.4, SaturatedFat 9.2, Cholesterol 82.5, Sodium 667.8, Carbohydrate 55, Fiber 4.9, Sugar 3.8, Protein 19.9

CHICKEN, POTATO AND LEEK PIE image

Yield 6 servings

Number Of Ingredients 12

1 slice smoked bacon, chopped
1 1/2 cups cubed red potato (about 8 ounces)
1 cup chopped carrot
6 skinless, boneless chicken thighs, cut into bite-sized pieces
3 1/2 tablespoons all-purpose flour
3 cups sliced leeks (about 2)
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 cups chicken broth
1/2 (14.1-ounce) package refrigerated pie dough
1 tablespoon milk
1 large egg white

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.