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Nigella Chicken And Leek Pie Recipe

Nigella Chicken And Leek Pie
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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.

Find it online: https://britishbakingrecipes.co.uk/nigella-chicken-and-leek-pie/