One of my favourite things to cook is chicken pie. You can add whatever vegetables and herbs you like and make it different every time. It’s cheap to make, and, although a bit time consuming, not very difficult.
Tonight I am making my chicken pie with leek and sweet potato. For a kosher version, simply use margerine instead of butter, glaze with an egg, and exclude the cream. Use dairy free pastry or make your own. Puff or shortcrust. It works just as well.
Although I’m uploading my recipe, I’d like you to read it with a pinch of salt! I’m not the sort of person that follows recipes strictly, and so I tend to make things up as I’m cooking. I consider recipes to be inspiration rather than instructions. Therefore I’d like you to feel free to do the same. Don’t like tarragon? Don’t add it. Don’t like leek? Change it to mushroom. You get the picture…
Chicken Pie with Leek and Sweet Potato
Start to finish time: 1 hr 30 mins
Serves: 3 people
25g cooking butter
2 tablespoons olive oil
2 skinless chicken breasts
1 large or 2 medium white onions
1/2 red onion
2 large garlic cloves
1 large leek
1 large sweet potato
200ml chicken stock
1 tsp dried parsley or a bunch of fresh parsley
1/4 tsp paprika
2 bay leaves
1 tsp dried tarragon
1 tsp dried thyme or a fresh bunch
1/2 tsp oregano
1/2 glass of white wine
Ready rolled puff pastry
2 tablespoons of plain/cornflour
salt & pepper
milk/egg to glaze
Preheat the oven to 180.
Thinly slice all the onion and garlic. Heat a pan with the oil and butter and when hot, add the onion, then a few minutes later the garlic. Gently fry on a low heat for a few minutes. In the meantime, wash and slice the leeks. Rings are fine as they cook away anyway. Stir in the leek and cook it all until soft. Keep stirring. If you want to add other vegetables such as mushroom now is the time.
Cut the chicken to evenly sized cubes and add to the pot. Give it a stir and then add all the herbs, salt and pepper. Cook for 5 minutes.
Add the wine and stock or 200ml water and 1 chicken stock cube. I like Kallo organic stock cubes.
Cook with the lid on for about 15 minutes and stir every so often.
In the meantime prepare the pasty. If you have ready rolled puff pastry all you need to do is put the dish over it and cut around it. If you have roll it yourself pastry then flour your clean worktop and rolling pin, and roll it out to about 8mm thick. Then shape it on the dish.
I definitely do not have time to make my own pastry.
If you prefer the kind of pie with pastry all around, buy ready rolled shortcrust pastry. Butter the dish first, and then put pastry on the bottom and around the sides. Then blind bake it for about 15 mins, or while the pot is simmering.
Add the sweet potato, evenly cubed 2x2cm. Stir in and cook for a few minutes.
Lastly, slowly add the cream and stir in. Make sure it is on a low heat. If the mixture is too runny, add about 2 tablespoons of flour making sure to add a little at a time and mix it in to avoid lumps.
The mixture is almost ready. Taste it! If it tastes good but something is missing, you can add a teaspoon of white wine vinegar, and more salt/pepper/stock. Remove the bay leaves and thyme stalks.
When it is the right thickness, add the mixture to your pot and drape the pastry on top. If you have any leftover pastry, cut out leaf shapes and place on top. Glaze the pastry with milk or egg, and pop it in the middle of the oven.
Open a bottle of wine and sit back for 30 minutes or until the pastry is perfectly puffed and golden.
If you try my recipe I’d love to hear from you about how it went! Also feel free to ask questions if something isn’t clear.