Description
Hairy Bikers Chicken and Leek Pie is a classic British dish created by the beloved culinary duo, the Hairy Bikers. This pie features a rich, creamy filling made from tender chunks of cooked chicken and sweet leeks, often enhanced with herbs and a velvety white sauce or cream. The filling is encased in either a shortcrust or puff pastry, which is baked to golden, flaky perfection. Known for its hearty, comforting flavors, the Hairy Bikers’ version of this pie strikes the perfect balance between the succulent filling and the crisp, buttery pastry, making it a cherished favorite among British comfort foods.
Ingredients
For the Filling:
- 2 tbsp olive oil
- 1 kg (2.2 lbs) chicken thighs, boneless and skinless, cut into chunks
- 2 leeks, cleaned and sliced
- 2 garlic cloves, minced
- 1 tbsp plain flour
- 200ml (7 fl oz) chicken stock
- 150ml (5 fl oz) double cream
- 1 tsp Dijon mustard
- Salt and pepper to taste
- 1 tsp fresh thyme leaves (optional)
For the Pastry:
- 500g (18 oz) ready-made puff pastry or shortcrust pastry
- 1 egg, beaten (for glazing)
Instructions
Step 1: Prepare the Chicken and Leek Filling
- Heat the Oil: In a large frying pan, heat the olive oil over medium heat.
- Cook the Chicken: Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pan and set aside.
- Sauté the Leeks and Garlic: In the same pan, add the sliced leeks and garlic. Cook for about 5 minutes, until the leeks are soft.
- Thicken the Sauce: Sprinkle the flour over the leeks and garlic, stirring to coat. Cook for 1-2 minutes to get rid of the raw flour taste.
- Add Stock and Cream: Gradually add the chicken stock, stirring continuously to avoid lumps. Add the double cream and mustard, and stir until the sauce is smooth and thickened.
- Combine with Chicken: Return the chicken to the pan, stir to combine, and cook for another 5 minutes until the filling is heated through. Season with salt, pepper, and thyme leaves if using. Remove from heat and let the filling cool slightly.
Step 2: Prepare the Pastry
- Roll Out the Pastry: On a lightly floured surface, roll out the pastry to fit the top of your pie dish, with a little extra to hang over the edges.
- Line the Pie Dish: If using shortcrust pastry for the base, line the pie dish with a portion of the rolled-out pastry. Trim any excess, leaving enough to fold over the filling later.
Step 3: Assemble the Pie
- Fill the Pie Dish: Spoon the chicken and leek filling into the prepared pie dish.
- Cover with Pastry: Place the rolled-out pastry over the top of the pie dish, pressing down around the edges to seal. Trim any excess pastry and crimp the edges with a fork or your fingers.
- Glaze the Pastry: Brush the top of the pastry with the beaten egg to give it a golden finish.
- Cut a Steam Hole: Make a small cut in the center of the pastry to allow steam to escape during baking.
Step 4: Bake the Pie
- Preheat the Oven: Preheat your oven to 200°C (400°F).
- Bake the Pie: Place the pie on a baking tray to catch any drips, and bake for 25-30 minutes, or until the pastry is golden brown and crisp.
- Cool Slightly: Allow the pie to cool for a few minutes before serving.