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Creamy chicken and leek pie

Print Recipe
Prep Time 40 minutes
Cook Time 1 hour 40 minutes
Course Main Course
Servings 6

Ingredients
  

  • 1 packet Puff pastry
  • 2 Tbsp Vegetable oil
  • 50 Grams Butter
  • 1 large Leek
  • 150 grams Sliced mushrooms
  • 1/4 Cup non alcohol white wine
  • 1 Vegetable stock
  • 6 Chicken thighs
  • 1 Chicken stock
  • 1 Tbsp Mustard seeds
  • 3 Large Minced garlic
  • 1/2 Tbsp Onion powder
  • 1 Tbsp Mustard seeds
  • 1/2 Tbsp Paprika
  • 1 Tsp Black pepper
  • 1 Tbsp Chicken seasoning
  • 2 Tsp 7 spice
  • 150 grams Cream cheese
  • 1 Tbsp Italian seasoning
  • 200 grams Hollandaise
  • 150 Ml Double cream
  • 1/2 Tbsp Sea salt

Egg mix

  • 1 egg
  • 1 Tbsp Milk
  • 1 Tsp Sea salt

Instructions
 

Cook the vegetables

  • 1. Heat the butter and oil in a frying pan.
    2. Once the butter has melted, add the sliced leek, mushrooms, and the vegetable stock cube.
    3. Cook for a few minutes, then pour in the non-alcoholic white wine.
    4. Continue cooking until the vegetables have softened.
    5. Remove the vegetables from the pan and set aside.

Cook the chicken

  • 1. Add the sliced chicken thighs to the same pan along with the chicken stock cube.
    2. Cook for a few minutes, then add the minced garlic and remaining spices.
    3. Continue cooking for about 10 minutes.

Make the creamy sauce

  • 1. Whisk the room-temperature cream cheese until smooth (this helps remove any clumps)
    2. Add the hollandaise sauce, double cream, Italian seasoning, and salt.
    3. Whisk again until the sauce is completely smooth.

Combine and assemble

  • 1. Return the cooked vegetables to the pan with the chicken.
    2. Pour in the creamy sauce and cook for 2 minutes.
    3. Transfer the mixture into a deep baking dish.

Add the puff pastry topping

  • 1. Place the pre-made puff pastry sheet over the filling.
    2. Score the pastry, brush it with egg wash, and sprinkle with sea salt.

Bake

  • 1. Place the dish in a pre-heated oven at 170°C.
    2. Bake for 30–38 minutes, or until the pastry is puffed and golden brown.