Chicken · Comfort Food · Crackin' Kiwi · Dinner · No Bagel No Bagel · Pie · Pimped Pepper · Jun 28, 2023

Golden Chicken and Leek Pie with a Buttery, Flaky Crust

Name: Chicken and Leek Pie
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Kiwi, Modern, Comfort Food
Ingredients: 0.5 cup plain flour; 2 Tbsp Crackin’ Kiwi Rub; 1 Tbsp Pimped Pepper; 500 g chicken breast fillets, cut into 2cm dice; 2 Tbsp olive oil; 25 g butter; 2 leeks, white part only, sliced; 2 cloves garlic, crushed; 0.333 cup white wine; 1 cup chicken stock; 0.5 cup cream; 1 cup frozen peas, boiled for 5 minutes; 0.25 cup chopped parsley; 4 sheets puff pastry, ready-made; 2 egg yolks, lightly beaten for glazing; 0 No Bagel, No Bagel Seasoning

Chicken and Leek Pie

This Chicken and Leek Pie is pure comfort wrapped in golden, flaky pastry. Tender chicken, sweet leeks, and a creamy, herb-infused sauce come together with Crackin’ Kiwi Rub and Pimped Pepper for the perfect balance of savoury depth. Topped with a crisp, buttery puff pastry crust and finished with No Bagel seasoning, this pie is the ultimate cosy meal.

Servings: 4

Keywords: Chicken Pie, Leek Pie, Comfort Food, Puff Pastry Pie, Crackin’ Kiwi Rub, Pimped Pepper, No Bagel Seasoning, Creamy Chicken Pie, Easy Dinner

Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hours 5 mins

Ingredients

Instructions

Ingredients

½ cup plain flour
2 Tbsp Crackin’ Kiwi Rub
1 Tbsp Pimped Pepper
500 g chicken breast fillets, cut into 2cm dice
2 Tbsp olive oil
25 g butter
2 leeks, white part only, sliced
2 cloves garlic, crushed
⅓ cup white wine
1 cup chicken stock
½ cup cream
1 cup frozen peas, boiled for 5 minutes
¼ cup chopped parsley
4 sheets puff pastry, ready-made
2 egg yolks, lightly beaten for glazing
No Bagel, No Bagel Seasoning

Instructions

Combine the flour, Crackin' Kiwi Rub, and Pimped Pepper in a shallow bowl.
Add chicken and toss to coat, shaking off any excess flour.
Heat butter and oil in a large frying pan over a high heat. Add chicken and stir-fry for 2-3 minutes or until light golden. Remove chicken from pan and set aside.
Return pan to a medium heat, add leeks and garlic and cook, stirring occasionally, for 5 minutes or until soft. Add wine and boil for 1 minute.
Add stock and cream, simmer gently for 5 minutes, then add peas, return chicken to pan, and cook for 1-2 minutes. Remove from heat, season and stir through the parsley, leave to cool.
Preheat oven to 180 degrees Celsius, Roll out flour on a lightly floured surface until 4 mm thick. Cut pastry to line base, sides and top of a 25cm pie dish.
Once the pastry is in pie dish, spoon pie filling into pie casing, brush edges with egg yolk, place pastry top on the pie and seal with a folk or use your fingers.
Brush top with egg yolk and sprinkle with No Bagel, No Begel. Make 3 holes with a sharp knife in top of pastry to let steam escape. Bake on the bottom oven shelf for about 45 mins or until golden brown. Serves 4.