Chicken & Leek Pie
Buttery, flaky pastry layered over a rich, creamy chicken and leek filling. Baked with bone broth for deeper flavour and added collagen, this is the kind of comfort food Boneheads go back for.
Ingredients:
- 1kg chicken thighs, diced
- 3 leeks, sliced
- 1 large brown onion, diced
- 4 garlic cloves, minced
- 80g butter
- ½ cup plain flour
- 3 cups hot water
- 3 tsp chicken bone broth
- ¾ cup thickened cream
- 1½ tbsp Dijon mustard
- 1½ tsp dried thyme
- Salt & pepper, to taste
- 2 sheets puff pastry
- 1 egg, beaten
Method:
- Preheat oven to 200°C (fan-forced 180°C).
- Spread diced chicken thighs on a baking tray and roast for 15–20 minutes, or until lightly browned. Set aside.
- In a large pan, melt butter over medium heat. Add leek, onion, and garlic. Cook for 8–10 minutes, until soft and fragrant.
- Stir in flour and cook for 2 minutes to remove the raw flour taste.
- Gradually add the chicken bone broth, followed by the hot water, stirring continuously to prevent lumps.
- Add cream, Dijon mustard, and thyme. Stir to combine.
- Return chicken to the pan and simmer for 10–15 minutes, until the filling is thick, creamy, and rich. Season generously with salt and pepper.
- Transfer mixture to a large baking dish.
- Top with puff pastry and brush with beaten egg. Optional: Cut decorative shapes (like hearts) from extra pastry and place on top.
- Bake for 30–35 minutes, or until the pastry is deep golden and puffed.
- Rest for 5–10 minutes before serving.
Bone Appétit!
Recipe by
Recipe by
Recipe by
