This is a winning combination—the sweetness and subtlety of leeks paired with chicken. Serve the pies with mashed or baked potatoes and a leafy green salad.
PREPARATION |
30 MINUTES, PLUS COOLING TIME |
COOKING |
40 MINUTES |
SERVES |
6 |
2 leeks
1 tablespoon olive oil
1 kg (1 lb) boneless, skinless chicken thighs, cut into bite-size pieces
45 g (1 1/2 oz) butter, plus extra for greasing
1 1/2 tablespoons all-purpose flour
1 1/2 cups (375 ml) milk
Salt and freshly ground black pepper
1 teaspoon fresh thyme leaves
6 sheets pâte brisée, thawed
1 egg, lightly beaten
Trim ends from leeks, then cut off dark green tops, leaving white and pale green part. Halve lengthwise and rinse out any grit under cold running water. Pat dry with paper towels. Cut into 5-mm (1/4-in) slices.
Heat oil in a large, nonstick frying pan over medium-high heat. Cook chicken in four batches, about 4–5 minutes each batch, stirring occasionally, until well browned and cooked through. Transfer to a bowl and set aside.
Reduce heat to medium and add leek to pan. Cook 2 minutes, until softened. Transfer to the bowl with the chicken.
Melt butter in the same pan, then sprinkle with flour. Cook, stirring, 1 minute. Add milk a little at a time, stirring between each addition until smooth and well combined. Add the sauce to chicken and leeks and stir to combine. Season with salt and pepper to taste, and stir in thyme. Cool slightly, stirring often to release the heat. Refrigerate until just cold.
Preheat oven to 190°C (370°F) and lightly grease six 1-cup (250-ml) pie pans. Cut a 12-cm (5-in) round from 1 sheet of pastry as close to one corner as possible. Cut a 16-cm (6 1/2-in) round from the leftover pastry, using a small piece of scrap pastry to patch the slight gap in the larger piece. Repeat with remaining pastry sheets.
Line each pie dish with one of the larger rounds of pastry. Fill with chicken mixture. Top each with a smaller pastry round, crimping or pressing the edges together with a fork to seal. Brush lightly with egg. Using a fork, prick a few steam holes in the top.
Bake 25 minutes, until tops of pies are golden brown.
EACH SERVING PROVIDES
1100 calories, 45 g protein, 67 g fat (33 g saturated fat), 80 g carbohydrate (6 g sugars), 4 g fiber, 1007 mg sodium