Description
Nigella’s Chicken And Leek Pie is a rich and satisfying dish that pairs tender chicken with leeks in a creamy, velvety sauce. The filling is encased in a buttery, flaky pastry that bakes to golden perfection, providing a delightful contrast to the creamy interior. This pie is a true classic, beloved for its simple yet indulgent flavors.
Ingredients
- Chicken Breasts (500g): Boneless and skinless, providing the primary protein for the dish.
- Leeks (2 medium): Their mild, sweet flavor is the perfect complement to the chicken.
- Butter (50g): Used for sautéing the leeks and creating the base of the sauce.
- Plain Flour (50g): Helps thicken the sauce to the perfect consistency.
- Chicken Stock (400ml): Adds depth and richness to the filling.
- Double Cream (100ml): Gives the sauce its creamy, luxurious texture.
- Dijon Mustard (1 tablespoon): Adds a subtle tang and complexity to the sauce.
- Fresh Thyme (1 teaspoon, chopped): Infuses the filling with a hint of herbal freshness.
- Puff Pastry (1 sheet): Ready-made for convenience, this forms the crisp, flaky topping.
- Egg (1, beaten): For brushing the pastry to achieve a golden crust.
- Salt and Pepper: Essential for seasoning the filling to perfection.
Instructions
Step 1: Sauté the Leeks
- In a large frying pan, melt the butter over medium heat.
- Add the sliced leeks and cook until they soften and become fragrant, about 5 minutes.
Step 2: Cook the Chicken
- Add the diced chicken breasts to the pan with the softened leeks.
- Cook until the chicken is no longer pink in the center, around 7-10 minutes.
Step 3: Prepare the Sauce
- In a separate saucepan, melt additional butter over medium heat.
- Stir in the flour and cook for 1-2 minutes to form a roux.
- Gradually add the chicken stock, stirring constantly to avoid lumps.
- Bring the sauce to a boil, then reduce the heat and simmer until it thickens.
- Stir in the double cream, Dijon mustard, and fresh thyme. Season with salt and pepper to taste.
Step 4: Combine the Filling
- Pour the prepared sauce over the chicken and leeks in the frying pan.
- Mix well to ensure the chicken and leeks are evenly coated with the sauce.
Step 5: Assemble the Pie
- Preheat your oven to 200°C (180°C fan).
- Transfer the chicken and leek mixture into a pie dish.
- Roll out the puff pastry and lay it over the filling, trimming the edges to fit.
- Brush the pastry with the beaten egg for a shiny, golden finish.
Step 6: Bake the Pie
- Place the pie in the preheated oven.
- Bake for 25-30 minutes, or until the puff pastry is golden and crisp.