I have made many chicken and leek pies, but this would have to be one of the best. With only minor changes to the original recipe from Kidspot, I poached the chicken in stock first, and gained the added benefit of some yummy chicken stock from my vegetable stock.
Use any kind of pastry, or potato for a gluten-free version. I used a gluten-free pastry mix from Miss Roben’s, which unfortunately is no longer in production, which was perfectly flakey and buttery for this pie.
Chicken and Leek Pie
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| Serves | 6 |
| Prep time | 1 hour, 40 minutes |
| Cook time | 30 minutes |
| Total time | 2 hours, 10 minutes |
| Allergy / Intolerance | Amines, Artificial Addititives, Artificial Colours, Egg, Glutamates, Preservatives, Salicylates, Wheat |
| Suitable for | Gluten Free, RPAH Elimination Diet - High Chemical, RPAH Elimination Diet - Low Chemical / Failsafe, Salicylate Challenge |
| Meal type | Main Dish |
| Misc | Pre-preparable, Serve Hot |
Ingredients
- 1 tablespoon sunflower oil
- 1 Large leek (sliced)
- 2 tablespoons tapioca starch
- 2 cups chicken or vegetable stock (Refer to recipe)
- 1 cup milk
- 1/2 cup cream
- 600g skinless chicken breast fillets
- 1 sheet pastry (refer to note)
Optional
- 3 tablespoons parsley chopped (refer to note)
Directions
| 1. | Place the chicken breasts and stock into a saucepan. Add additional water if the chicken isn't completely covered. Bring to the boil then reduce the heat and simmer for 10 minutes. Remove from the heat and allow the chicken to rest for 10 minutes in the stock. |
| 2. | Remove the chicken from the stock. Set aside 1/2 a cup of the stock. The remaining stock can be stored in the fridge or freezer for later use. Chop up the cooked chicken. |
| 3. | Preheat the oven to 200 C and lightly grease a pie dish. |
| 4. | Heat the oil in a medium sized saucepan and cook the leek until soft, 2 - 3 minutes. Add the tapioca starch and cook for 1 minute. |
| 5. | In a separate bowl combine the stock, milk and cream. Gradually pour into the leek mixture and cook, stirring constantly, until it boils and thickens. |
| 6. | Stir in the chicken and parsley and season with salt. Remove from the heat and allow to cool completely. |
| 7. | Pour into the pie dish then cover the top with the pastry. Trim the pastry, leaving some overhang around the edges. Cut a slit for steam to escape. |
| 8. | Place the pie in the fridge to rest for 15 minutes then brush the top with some extra milk. |
| 9. | Bake for 30 minutes, until the pastry is golden. |
Note
Low / High Salicylates, Low Amines, Low Glutamates
Parsley is high in salicylates so leave it out if on the elimination diet.
You can use Butter Puff Pastry or home made shortcrust pastry for the pie, or top it with potato instead.
The filling is gluten-free.
Use home made chicken or vegetable stock.
