Chicken Pie with Sausage and Leeks
- Preparation Time: 20 mins
- Serves: 6
- Cooking Time: 35 mins
- Ready Time: 55 mins
- Difficulty: Easy
2 knobs butter
2 medium leeks, trimmed, washed and sliced into 1/2 inch pieces
2 carrots, peeled and roughly chopped
3 sticks celery, finely sliced
Small handful of thyme, leaves picked
2 tablespoons flour
1 wineglass white wine
1 1/4 cup milk
Sea salt and freshly ground black pepper
Chicken pies are quick and easy and the sausage meat balls in this recipe provide an extra bit of substance for those nights when comfort food is on the menu. This is an adaptation of Jamie Oliver’s ‘Chicken and Sweet Leek Pie with Flaky Pastry.’ You could also try using Texas muffin tins with this recipe to make individual pies – so you can have a whole one all to yourself!
1. Preheat the oven to 220°C. Take a large casserole pot and add a glug of olive oil and your butter.
2. Add the chicken and lightly brown
3. Add the leeks, carrots, celery, and thyme and cook slowly on the stove for 15 minutes. Turn the heat right up, add the flour, and keep stirring for a couple of minutes before adding the wine, a wineglass of water, and the milk.
Season with a little salt and freshly ground black pepper, then cover with a tight-fitting lid and simmer very slowly on the stove for 30 to 40 minutes until the chicken is tender.
Stir it every so often so it doesn’t catch on the bottom of the pan. The sauce should be loose but quite thick. Continue to simmer with the lid off until it thickens slightly.
(At this point you can let it cool and keep it in the fridge for a couple of days if you want to — it can also be eaten as a stew.)
Assemble the Pie
1. Using about 2/3rds of the pastry, roll out until 1/4 inch thick, ensuring it is large enough to line the base of dish including the rim. Grease pie dish, line with pastry and trim around the rim. Pour in the chicken mixture.
2. Squeeze the meat out of the sausage skins, roll it into little balls, brown them in a little oil and dot them over the mixture.
3. Roll out the remaining pastry, egg-wash the rim of the dish and drape the pastry over, using a knife to trim the edge of the dish. Egg-wash the top of the pastry to make it go golden while cooking, then pinch it to crimp it round the edges (makes it look pretty).
Use the back of a knife to lightly crisscross the top — this allows the pastry to go crisp and flaky. Cook the pie in the centre of the oven for about 30 to 40 minutes, until golden on top.
Serve with mashed potato and steamed green beans.