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chicken and leek pie

Yields4 Servings

A classic chicken pie combination that is easy to prepare and quick to disappear.

 2 leeks, sliced
 2 celery sticks, sliced
 800 g chicken thigh fillets, cut in 2-3cm pieces
 ½ cup white wine
 5 ½ cups chicken stock
 2 tbsp plain flour
 2 tbsp greek yoghurt
 5 sprigs thyme leaves
 1 sheet of frozen puff pastry
 1 egg, whisked in a bowl
1

Heat a pan on a medium heat and sauté the leeks and celery in olive oil, season with sea salt. Remove from pan and set aside.

2

In the same pan brown off the chicken pieces, return the leeks and celery to the pan with the thyme and stir to combine. Add the flour 1 tbsp at a time and combine. Add the wine and allow to cook off for a minute before adding the stock. Simmer for 20 minutes.

3

Preheat oven to 200 degrees. Defrost pastry sheet. Mix the yoghurt through the chicken mixture and pour into a 30cm round pie dish. Place the pastry over the top of the pie dish and fold edges. Prick the pastry with a fork and brush the pastry with the whisked egg.

4

Bake for 30minutes or until golden.

Nutrition Facts

Serving Size 4

Servings 4