Main Dishes · No. 67
Chicken and Leek Pot Pie
Chicken thigh and leek in a creamy lemon and rosemary sauce under squares of puff pastry. Serves 6. Michelin on a Minimum Wage ep. 9, from Maria (therealchadli).
Serves 6BritishDinner
Ingredients
- 700 g (about 1 1/2 lb) diced chicken thighs
- 2 leeks, chopped
- 1 heaped tbsp flour
- 2 tbsp butter
- Rosemary, finely chopped
- 150 ml (2/3 cup) double (heavy) cream
- 500 ml (2 cups) chicken stock
- 1 tsp black pepper
- 1 tbsp lemon zest
- 1 tsp paprika
- Sprinkle of Parmesan (optional)
- 320 g (11 oz) puff pastry
- 1 egg, beaten, for egg wash
Method
- Fry the chicken in the butter in a large ovenproof pan until cooked, about 10 minutes.
- Add the leeks and cook over medium until soft and shrunk.
- Stir in the flour, then add the stock gradually.
- Once thick, add the cream, lemon zest, rosemary, pepper, paprika and Parmesan if using.
- Cut the pastry into squares and lay them over the filling. Brush with egg wash. More rosemary and pepper on top if you like.
- Bake at 200°C (400°F) about 25 minutes.
Notes
- Source: @therealchadli on Instagram.