Meat-based recipe
Sweet, slowly softened leeks bring allotment flavour to a creamy chicken pie beneath crisp puff pastry. Cooking the filling first and cooling it briefly helps the pastry rise and keeps the sauce from becoming runny.
Ingredients
- 600g, cut into bite-sized pieces Skinless chicken thigh or breast
- 2 medium, about 400g, washed and sliced Leeks
- 40g Butter
- 40g Plain flour
- 400ml Chicken stock
- 150ml Milk
- 1 tsp Fresh thyme leaves
- 320g sheet Ready-rolled puff pastry
- 1, beaten for glazing Egg
- 1 tsp Oil
- to taste Salt and black pepper
Equipment
Wide frying pan · Whisk · Pie dish · Pastry brush · Food thermometer (recommended)
Method
- Heat the oven to 200°C (180°C fan). Warm the oil in a wide pan over medium-high heat. Brown the chicken in batches for 3–4 minutes per batch, turning. It need not be cooked through yet. Transfer to a clean plate.
- Reduce the heat, add the butter and leeks and cook for 8–10 minutes, stirring, until soft but not browned. Stir in the flour for 1 minute.
- Gradually whisk in the stock and milk. Bring to a gentle simmer, stirring until smooth and thickened. Add thyme and return the chicken and any juices. Simmer for 5–8 minutes, stirring, until chicken is thoroughly cooked; check a large piece reaches 75°C for 30 seconds.
- Season, then transfer filling to a pie dish and let it cool for 10–15 minutes. Lay pastry over the dish, trim the edge and press to seal. Cut a small steam hole and brush with beaten egg.
- Bake for 30–35 minutes until the pastry is well risen and deep golden, and the filling is bubbling through the steam hole. Rest for 10 minutes; check the centre is steaming hot before serving.
Allotment tip
Wash leeks after slicing, separating the layers to remove trapped soil, then drain well. Cooling the filling before adding pastry helps avoid a soggy base.
Serving suggestions
Serve with steamed peas, cabbage or allotment greens to balance the creamy filling.
Seasonal allotment note
Leeks are especially useful from autumn into spring. Trim off tough outer leaves and use clean white and green portions.
Ingredient swaps
Use shortcrust pastry if preferred and bake according to its packet guidance. Replace some leeks with finely sliced onion. For a dairy-free version, use suitable plant butter and unsweetened plant milk; check pastry ingredients.
Allergens: Gluten (flour and pastry) Milk Egg
Storing leftovers
Cool promptly and refrigerate within 2 hours; eat within 48 hours or freeze portions. Defrost in the fridge and reheat once until steaming hot throughout. Pastry is best freshly baked; it softens after chilling.