Being able to cook a pie should be as staple as barbecuing a steak. Like our old friend the frittata the pie excels in the area of ingredients – almost anything will do. In this case we’ve chosen two great pals, chicken and leek. I’ve been making this pie with Mum for years, it’s so simple and so delicious, perfect for dinner or reheated for lunch.
6 Chicken thigh fillets
1 Large leek
2 Cloves garlic, crushed
4 Bacon rashers
1 Tablespoon plain flour
1/2 Cup chicken stock
1/4 – 1/2 Cup cream
Fresh thyme, salt and pepper
Ready made puff pastry or homemade
Sesame seeds for decoration if desired
1 Beaten egg to wash the pastry
Preheat oven to 180 C. Wash and chop the leek finely. Chop the chicken into bite sized pieces and chop the bacon coarsely.
In a fry pan, saute the bacon first, for a minute or two, stirring constantly, add the leeks and garlic and continue stirring for another minute. Remove from the pan and set aside. Add the chicken pieces and cook until white or just cooked through. Remove from the pan and set aside with the bacon and leeks.
Add some butter, approx a tablespoon, allow to melt and stir in the flour and mix to a paste, add the stock and blend. Return chicken, bacon, leeks and garlic mix to the pan , add the cream and seasonings and simmer gently for a minute or two. You may add more stock at this point, if you feel the mixture is too dry, or alternatively, cook it for a little longer if you feel it is too wet. This will probably be different each time you cook it depending on the size of the thighs. Allow the mixture to cool completely before assembling the pie.
Arrange the defrosted pastry on the bottom of a greased pie dish or any oven proof dish and fill it with the chicken mixture. Top the mixture with a second sheet, making sure you seal the edges. Brush the top of the pie with an egg wash and sprinkle with sesame seeds. Cook for 30-40 minutes until golden. Let stand for 10 minutes before cutting. Serve with steamed greens or salad.
Source: Want Food Ideas (Mum’s blog)