Chicken, leek & lemon pie
Homemade chicken and leek pie with a citrus twist, this easy recipe will soon become a family favourite.
- 250ml chicken stock
- 25g butter
- 8 - 10 chicken thighs
- 2 medium leeks, washed and trimmed
- 1 egg, beaten
- 1 lemon, juiced and zested
- 1 puff pastry sheet
- 2-3 tbsp crème fraîche
- 1 tbsp flour
- 1 tbsp vegetable oil
- Salt and pepper, to taste
- Few sprigs of thyme (optional)
Preheat the oven to 180c/160 fan/gas mark 4.
Place the chicken thighs in a roasting tin and drizzle with oil. Scatter over a few sprigs of thyme. This is optional, but helps to enhance the flavour.
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Roast for 20-25 minutes. Remove from the oven and leave to cool.
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Once the chicken has cooled, remove the skin and bone. Break the meat into medium sized pieces.
Meanwhile, melt the butter in a frying pan.
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Take the washed and trimmed leeks, cut them in half lengthways and then chop into small pieces.
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Add the chopped leek to the pan and gently sauté until soft.
Add the lemon juice and zest. Stir in the flour, then gradually stir in the chicken stock.
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Bring to the boil to allow the mixture to thicken, then simmer for a further 3-4 minutes.
Remove from the heat. Add the chicken pieces and crème fraîche, season with salt and pepper and leave to cool.
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Once cooled, transfer the chicken and leek filling into an oblong ovenproof dish. Brush the rim with the beaten egg and then top with the puff pastry sheet.
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Press down around the top edge, then trim any excess pastry and press firmly against the side of the dish. Make a slit or hole in the top of the pastry and brush with beaten egg.
Increase the oven temperature to 220c/200 fan/gas mark 7.
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Bake the pie for approximately 20 minutes, until the pastry is golden and risen.
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Serve with creamy mash for a hearty dinner.