A quick and simple home-made chicken and leek pie recipe. Once made it can then be served with chips, or potatoes and vegetables for a healthier option.
![home made chicken and leek pie by teens](https://i0.wp.com/pinkoddy.co.uk/wp-content/uploads/2022/09/home-made-chicken-and-leek-pie.jpg?resize=825%2C619)
Our younger teens have cooked this by themselves and it is perfect for DofE skills section if they chose cooking. This recipe is from The Wiggly Worm Charity.
Allergy advice: This recipe contains dairy, gluten and optionally mustard.
Ingredients for Chicken and Leek Pie
- Home-Made Shortcrust Pastry (click link to the left for previous recipe on how to make it)
- 75g plain flour
- 75g butter
- 300ml milk
- 400ml chicken stock
- 1 tbsp. mustard (optional)
- 1 tbsp. olive oil
- 1 white onion chopped (frozen can be used)
- 2 cloves of garlic (crushed, again frozen can be used)
- 3 chicken breasts (cubed, thighs can also be used and are cheaper)
- 1 finely sliced leek (fresh or frozen)
- 1 egg (beaten)
![home made pastry](https://i0.wp.com/pinkoddy.co.uk/wp-content/uploads/2022/09/pie.jpg?resize=825%2C619)
Equipment
- Oven
- Frying Pan
- Saucepan
- Spatula
- Sharp knife
- Fork/Whisk
- Chopping board
- Jug
- Measuring equipment
- Baking dish
- Pastry brush
- Thermometer (not eseential)
Method for making for Chicken and Leek Pie
- Preheat the oven. Obviously you will need to adjust this accordingly. We have an electric fan oven and cook at 190 degrees C.
- Heat the 1 tbsp. of olive oil in a pan
- Add in the finely chopped onion, garlic, and sliced leek – frying quickly until soft. This is called sauté.
- Next add in the chicken. Turn it so that it is browned on all sides.
- Heat the butter in a large saucepan and gently melt.
- Tip in the flour and whisk until all of the flour has been absorbed.
- Slowly begin to add the milk, whisking as you go, adding more as each bit is absorbed.
- Then do the same with the stock.
- Once the stock has been absorbed and the mix is thick enough to coat the back of a spoon, take off the heat.
- Here is the option to add in the mustard.
- Pour in the vegetable and chicken mix from the frying pan into the sauce mix – stir and combine.
- Once combined spread into the bottom of a heat-proof baking dish.
- Brush the beaten egg around the top of the dish and then lay the puff pastry over the top.
- Using a sharp knife, score any pattern you desire into the pastry, before brushing with the remaining egg.
- Put the baking dish into the oven and bake for 20 minutes, until the pastry is golden brown.
- Remove from the oven and ensure the chicken is cooked. Ideally with a thermometer reading above 75ºC.
- Cut and serve.
This can also be frozen for later.
![chicken and leek pie](https://i0.wp.com/pinkoddy.co.uk/wp-content/uploads/2022/09/chicken-and-leek-pie.jpg?resize=825%2C619)