Chicken Leek And Mustard Pie Recipes

EASY CHICKEN AND LEEK PIE

Steps:

• Preheat the oven to 190C/170C Fan/Gas 5.
• Heat a dash of olive oil in a large frying pan and cook the chicken pieces over a high heat for 3 minutes. Add the leek, garlic, soft cheese, mustard, stock cube and 200ml/7fl oz boiling water. Pour the mixture into a large ovenproof dish and lay the puff pastry sheet over the top. Brush with milk.
• Bake for 35 minutes or until the top is golden-brown and the pie is cooked through. Serve.

CHICKEN & LEEK FILO PIE

Steps:

• Heat a third of the butter in a large saucepan, cook the leeks for 10 mins or until softened, then tip onto a plate and repeat with another third of the butter and the mushrooms. Heat the remaining butter in the same saucepan and, once melted, stir in the flour and cook the sandy paste for 1 min, then stir in the chicken stock a ladleful at a time. Leave on a low heat to simmer for 5 mins, then stir the chicken, leek, mushrooms, cream and mustard into the sauce, add the parsley and season with salt and cracked black pepper. Spoon into a 20cm pie dish and leave to cool.
• Heat oven to 190C/170C fan/gas 5. Lay a sheet of filo on a chopping board and brush with olive oil, then place on top of the pie with the corners resting on the sides of the dish, then repeat the process, placing the next sheet slightly off-centre - the idea is to fan the sheets of filo. Brush every layer with oil, and on the last layer sprinkle over salt, thyme leaves and nigella seeds. Press the pastry gently into the edge of the dish. Bake for about 1 hr until the pastry is deep golden, then remove from the oven and serve with buttered cabbage and mashed potato, if you like.

MUSTARD CHICKEN & LEEK ONE-POT

Steps:

• Heat the oil in a wide casserole dish over a medium-high heat, and season the chicken all over. Cook the chicken on all sides until the skin is crisp and golden brown (they don't need to be cooked through at this point). Transfer to a plate.
• Discard all of the fat in the pan except about 1 tsp, and fry the leeks for 5-6 mins until starting to turn bright green and tender. Add a splash of water if the leeks are beginning to turn golden. Scoop out and set aside with the chicken.
• Tip the potatoes into the pan, then pour over the chicken stock and nestle in the thyme. Cook, uncovered, over a high heat for 10 mins, then reduce the heat to medium. Stir in the mustard, crème fraîche, peas and leeks. Nestle the chicken back into the pan, so it's mostly covered by the sauce.
• Put on the lid and cook for about 20-25 mins until the chicken is cooked through and the potatoes are tender. If you prefer a thicker sauce, mix the flour in a small bowl with 2 tbsp cold water. Stir into the sauce and simmer with the lid off for 2-3 mins more until the sauce thickens. Grind over some black pepper to serve.

CHICKEN, LEEK AND MUSTARD PIE

Steps:

• Thickly slice chicken thighs. Cut slices in half so you have large chunks of meat.
• Heat a large frying pan or heavy-based saucepan with 2 TBSP of the oil. Brown the chicken in two batches until lightly golden, then removed and place in a bowl. Add chicken bacon to the pan and saute for 2-3 minutes until lightly golden. Add to the chicken and set aside to cool.
• Add remaining oil to the pan. Add leek, cover and saute for a couple minutes until softened. Remove lid and cook the leek until the juices have evaporated. Add garlic and marjoram and saute for a minute. Add to the chick, cover with a paper towel and set aside.
• Meanwhile prepare bechamel sauce: melt butter in a saucepan and sprinkle in the flour and stir. Cook for 2 minutes over gently heat. Add salt and pepper and stir well.
• Continue stirring and add the milk slowly, 1/2 cup at a time. Stir until the sauce begins to thicken and is smooth. Simmer on low heat for 2 minutes then stir in cheese and mustard. Stir well, simmer for 2 minutes then removed from heat. Spread across a shallow dish to assist cooling. The sauce MUST be cold before continuing.
• Brush a 2cm deep, 26-28cm square, or round pie dish with melted butter. Brush one sheet of filo with butter and line the dish (Butter side up). Repeat to make 8 layers. Keep pastry covered with a clean damp cloth while layers to keep it from drying out.
• Take the bowl of cooled chicken, bacon and leek and tip into a sieve paced over a bowl. drain away the excess cooking juices and discard. combine with the cooled bechamel sauce in a large bowl and mis well with a fork. spread evenly into the filo base.
• Butter and layer the remaining 8 pieces of filo pastry to make the lid. Brush pie edges with milk then press the pastry lid on and shap it to the ede of the pie tin, trimming off any excess pastry with kitchen scissors or a small knife. Brush with remiaing butter and sprinkle with seeds.
• Bake 200 degrees C for 35-40 minutes.
• NOTE:.
• A baking tin will transfer heat better than a ceramic dish and will result in a pie with a well-cooked base. Therefor if using a ceramic dish, increase cooking time.