Chicken and leek pie
Chicken and leek pie
Plus 1 hour refrigerating time
1/3 cup unsalted butter
1/3 cup shortening
3 cups all-purpose flour
1 tsp salt
1/2 tsp poppy seeds (optional)
8 skinless, boneless chicken thighs, cut into bite-sized pieces
3/4 tsp salt
3 tbsp butter
3 large leeks (white and tender light-green parts only), about 4 cups sliced
227-g pkg sliced mushrooms
2 garlic cloves, minced
1/3 cup all-purpose flour
1 cup 10% cream
1 tbsp grainy mustard
2 tsp dried thyme leaves
1 large carrot, grated
To make pastry
1. Melt unsalted butter with shortening and 1/3 cup water in a small saucepan, stirring to combine.
Set aside. Stir 3 cups flour with 1 tsp salt in a large bowl. Beat 1 egg
with white from second egg in a small bowl. Reserve yolk from second
egg for brushing over pastry. Stir beaten eggs into flour mixture along
with warm butter mixture until dough comes together. Remove a quarter of
the dough and shape into a flat disc. Shape remaining dough into a
large flat disc. Wrap both with plastic wrap. Refrigerate for at least 1
To make filling
1. Sprinkle chicken with 3/4 tsp salt. Season with fresh pepper. Melt 1
tbsp butter in a large non-stick frying pan over medium-high. Add
chicken and cook until no pink remains, about 5 min. Transfer chicken to
a medium bowl. Reduce heat to medium. Add remaining butter to pan, then
leeks. Cook until leeks start to soften, about 5 min. Add mushrooms and
garlic. Continue cooking until mushrooms are soft, 4 to 5 min. Stir 1/3
cup flour into leek mixture, then cream, mustard and thyme. Stir in
chicken and any juices along with carrot. Cook until thickened, about 2
min. Remove from heat and let cool slightly.
2. Preheat oven to 375F. Insert the base of a 9-in. springform pan with
2-in. sides, lip-side down . Lightly spray with oil. Set aside.
3. Dust counter and rolling pin with flour. Roll larger dough disc into a
1/8-in.-thick circle, about 16 to 17 in. wide. Pastry may appear
marbled. Press into prepared pan with dough overhanging 1/2 in. over
edges. Press dough against sides. Roll smaller disc into a 1/8-in.-thick
circle, about 9 in. wide. Scrape chicken mixture into pan. Top with
9-in. pastry circle. Fold overhanging pastry edges over top pastry.
Crimp together. Make 4 1-in. holes in
top, for steam to escape . Beat reserved egg yolk with 1 tsp water and brush over pastry. Sprinkle poppy seeds overtop.
4. Bake on a baking sheet in centre of oven until pastry is golden and
chicken mixture is bubbly, 50 to 55 min. Lay a piece of foil over top
after 30 min to prevent over-browning. Transfer to a rack. Let stand for
10 min. Run a knife around the edge of the pan and remove ring. Slice
into 6 wedges. Serve immediately. Serves 6.
Per serving: 696 calories, 26 g protein, 64 g carbs, 38 g fat, 4 g fibre, 860 mg sodium.
Excellent source of vitamin A.
Prep tip: Slice dark-green tops and root ends from leeks.
Discard. Slice leeks in half, lengthwise. Fan out and rinse under cold
running water to remove any grit. Ingredient Tip: Although we tested
this pie with an all-butter pastry and it turned out beautifully, we
preferred the flavourful fl akiness of the crust that resulted from
using equal parts butter and shortening.