EASY CHICKEN AND LEEK PIE
Easy chicken and leek pie is such great comfort food. This deconstructed version has kumara rounds for the base and a cheesy pastry topper.
Making the filling while the kumara and pastry bake means you can have the pie ready in much less time than usual, while still enjoying all the same flavours. This makes it a great make-ahead meal too.
EASY CHICKEN AND LEEK PIE
Chicken and leek pie is such great comfort food. This easy deconstructed version has kumara rounds for the base and a cheesy pastry topper.
Ingredients
KUMARA ROUNDS
- 650 g orange kumara (sweet potato) (1lb 7oz)
- 1 clove garlic
- 1 1/2 Tbsp butter
PASTRY TOPPER
- 1 puff pastry sheet (150g/5.3oz)
- 1 Tbsp milk
- 1/3 cup grated cheddar cheese (35g)
PIE FILLING
- 500 g boneless, skinless chicken thighs (1lb 2oz)
- 1 leek
- 2 carrots
- 2 tsp olive oil
- 1 1/2 Tbsp butter
- 1 Tbsp wholegrain mustard
- 1 tsp dried rosemary
- 1 cup chicken stock (250ml)
- 2 Tbsp cornflour dissolved in 2 Tbsp cold water
- 3/4 cup milk (180ml)
- 60 g baby spinach (2.1oz)
- 3 Tbsp lite sour cream
TO SERVE
- 250 g green beans (8.8oz)
Instructions
Preheat oven to 210°C (410°F) bake. Line two oven trays with baking paper.
PREPARE KUMARA ROUNDS
Peel kumara, slice into 5mm thick rounds and arrange on one of the prepared trays. Crush garlic and place in a small microwave dish with the butter. Microwave to melt, then brush half the mixture over kumara. Season with salt and pepper. Bake for 20 minutes.
PREPARE PASTRY
Cut pastry sheet into quarters, place on the second oven tray, brush with milk and sprinkle with cheese.
When the kumara has cooked for 20 minutes, remove from oven, flip kumara over, and brush with remaining garlic butter. Season with a little more salt and pepper. Place back in the oven, together with the tray of pastry (place the kumara on top and pastry below), and cook for a further 20 minutes. Switch the position of the trays and cook for 3 more minutes, until pastry is golden brown on top.
MAKE PIE FILLING
While kumara and pastry are cooking, dice chicken into 2cm cubes and season with salt and pepper. Finely slice leek and dice carrot into small pieces. Heat olive oil in a large non-stick pot or pan over a medium-high heat and cook chicken for 5 minutes, until browned all over and almost cooked through. Transfer to a plate or bowl. Melt butter in the pan, then add leek and carrot and cook for 5 minutes, until softened. Stir in mustard, rosemary, stock and cornflour mixture and bring to a simmer. Add milk, chicken and spinach. Gently simmer until lightly thickened (about 5 minutes). Stir in sour cream. Season to taste with salt and pepper.
SERVE
While chicken mixture is simmering, trim ends off beans. Place in a microwave safe dish and cook for 2 minutes, until tender. Lay out kumara rounds on individual serving plates. Top with chicken mixture, then a puff pastry ‘lid’. Serve with beans on the side.
Recipe Notes
WINE MATCH: Go for a Chardonnay.
GLUTEN-FREE OPTION: Replace pastry with extra kumara (you could top with cheese, like you would the pastry). Alternatively, use gluten-free pastry or a gluten-free wrap (you won’t need to cook this for as long).
INGREDIENT SWAPS: You could switch the kumara for potato. Chicken breasts can be used instead of chicken thighs.
STORING AND REHEATING: Kumara, pie filling and beans can refrigerated together and reheated in the microwave. Pastry is best reheated in the oven, to maintain its crispness.
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1 Comment
Tried this tonight, revisiting all the recipes you have created Josie. We are constantly amazed and grateful for these and the shopping lists. Can highly recommend any of the recipes, we haven’t come across one we don’t like. Obviously we pick and choose some of the ingredients based on what is in season. Tomorrow is the schnitzel but we may well have yams instead of the salad. Thanks again, Josie and to anyone thinking about trying these, we highly recommend.