For an easy but tasty weeknight meal, give this Chicken and leek pie recipe a go. Featuring golden pastry and white wine, they’re guaranteed to be a hit.
- Serves4
- Cook time45 minutes
- Prep time10 minutes, + 15 mins cooling time
Ingredients
- 1 tbs olive oil
- 800g Coles RSPCA Approved Chicken Thigh Skinless Fillets, cut into 2cm pieces
- 20g butter
- 2 leeks, thinly sliced
- 1/2 cup (125ml) dry white wine
- 2 tbs plain flour
- 1 tbs Dijon mustard
- 1 cup (250ml) chicken stock
- 2 spring onions, thinly sliced
- 2 tbs sour cream
- 2 sheets frozen puff pastry, just thawed
- 1 Coles Australian Free Range Egg, lightly whisked
- Mixed salad leaves, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Heat oil a frying pan over high heat. Season chicken and cook, in batches, for 5 mins or until browned. Transfer to a plate.
Step 2
Melt butter in same pan. Cook leek for 3 mins or until tender. Return chicken to pan with the wine. Simmer, uncovered, for 7 mins or until wine has almost evaporated. Sprinkle over flour. Cook, stirring, for 1 min. Stir in mustard, stock and spring onion. Bring to a simmer. Simmer, partially covered, for 5 mins or until thickened. Stir in sour cream. Season. Set aside for 15 mins to cool.Step 3
Divide chicken mixture among four 1 1/2 cup (375ml) capacity ramekins. Cut 4 discs from pastry to cover top of pie dishes. Place pastry discs over chicken mixture, pressing down edges to seal. Brush pastry with egg. Bake for 20 mins or until pastry is puffed and golden. Serve with mixed salad leaves.
