Monday, 15 December 2014

COOKED: Slow Cooked Chicken and Leek Puff Pastry Pie


I don't know if it's the Northerner in me but nothing beats a pie, especially in winter. This time of year I have always got my slow cooker on the go - with stews, soups, curries - you name it, I've tried it. This week I decided to make a pie and veggies (with a whole heap of gravy!) for my parents and I for din-dins. We're predictably boring and mostly go for steak and ale, beef in beer etc. sorta pies so I decided to change it up a little bit. Due to the obscene amount of leeks in our garden (despite making this soup at the weekend!), I decided on trying a chicken and leek pie - cooked in my faithful slow cooker. It's such a simple recipe, it can be left all day, right up until your pop it in the oven with a roll of ready prepared puff pastry on top - throw a few potatoes in a pan, some green beans or brocolli with a gravy boat and you've got yourself a healthy, hearty meal.

All you need for one pie (to make around 4 or 5 servings) is:

6 chicken breasts or thighs, cut into pieces
3 medium leeks, chopped
1 onion, chopped,
500ml hot chicken stock
1 tbsp butter, unsalted
2 tbsp flour, plain
A handful of fresh parsley, chopped
Sea salt and cracked black pepper, to season
1 roll of all butter puff pastry (Jus' Roll is ideal)
1 tsp olive oil

Let's get started...

1. Grab a medium sized frying pan and heat your olive oil on a medium heat - season your chicken with salt and pepper and throw in the heated oil. Fry this for around 8-10 minutes until the chicken is golden brown.

2. While the chicken in cooking, slice up your leeks and onions and throw into the slow cooker.

3. Once the chicken is done, pop that on top of the leeks and onions in your slow cooker. Sprinkle the chopped parlsey on top.

4. In a small saucepan, melt the butter and stir in the plain flour. It will obviously be really thick at this point whilst you are gradually stirring your hot chicken stock in. 

5. Once it's all mixed together, pour the liquid over the chicken and leeks in the slow cooker.

6. Leave your slow cooker on low for around 4 hours or until the chicken in tender.

7. Preheat your oven to 180 (fan assisted)

8. While the oven heats, transfer the chicken and leeks to a pie dish and roll your puff pastry over the top of the pie filling/dish.

9. The pie will need to be baked for around 40 minutes (until the pastry is golden brown) - while the pie is cooking, prepare your vegetables and gravy and cook about 20 minutes after the pie goes in the oven.

10. Once the pie is out, cut it up, serve it up with your chosen veggies and, if you're me, drown it in your favourite gravy!

xo

4 comments:

  1. This looks so good Natasha. So many chicken pies have cream in them and I really don't like that. Also, I'm always looking for more recipes for the slow cooker. I have to go to waitrose tonight to pick up some Christmas presents I'm having delivered. I think I'll get some pastry and make this for dinner tomorrow.

    I only came here for a minced pie recipe :-)

    ReplyDelete
    Replies
    1. Thanks Angela! Hopefully you'll be able to get better photographs than I managed! xo

      Delete
  2. I love a pie, so perfect for this time of year.

    ReplyDelete
    Replies
    1. ME TOO! Nothing beats a big slice of pie and gravy! xo

      Delete