Feed a Crowd Smoked Chicken Pie

Yield: 6-8

Ingredients

  • 4 sheets (approx 750g) frozen butter puff pastry
  • 4 leeks, white part and a little into the green, thinly sliced
  • 2 carrots, peeled and diced into 1.5cm chunks
  • 2 teaspoon fresh thyme leaves or 1 teaspoon dried
  • 75g butter
  • 1 tablespoon wholegrain mustard
  • 3 tablespoons flour
  • 2 cups chicken stock
  • 125ml (1/2 cup) sour cream
  • 2 tablespoons chopped parsley
  • salt and freshly ground black pepper
  • 1 Tegel Smoked Whole Chicken 1.1kg
  • 1 egg yolk, lightly mixed

Method

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1. Combine leeks, carrots, thyme and butter in a large frying pan and cook over a very gentle heat for 20 minutes until leeks are tender.
2. Add mustard and flour and mix well, cook for 2 minutes and then add chicken stock and parsley.  Bring to the boil, stirring at times and allow to simmer and thicken for 10 minutes.  Remove pan from the heat and then stir through the sour cream and taste and season with salt and pepper.  If using commercial chicken stock you may not need any extra salt.
3. Set filling aside to cool.
4. Place pastry in a single layer on the bench to thaw.
5. Remove flesh from the chicken discarding skin and bones. Chop into bite size pieces. Mix chicken into the cooled leek filling.
6. Preheat oven to 200°C. Line a 28cm deep pie dish with pastry.  Spoon the filling into the dish and cover with pastry. Seal the edges and brush with egg yolk. Prick the pastry twice to allow steam to escape.
7. Bake for 30-40 minutes or until pastry is puffed and golden.

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15 thoughts on “Feed a Crowd Smoked Chicken Pie

    • Following on from my last comment, we enjoyed the pie so much, had it over two nights, firstly with a salad and new potatoes and the following night with hot
      stirfried veg. Delicious. Have bought more ingredients and plan to make several for the freezer now, a great standby.

  1. Absolutely loved the Chicken/Leek Pie. I had decided to make it from last Fridays email from you and then was delighted to see you make it on Good Morning (I was making it that night) I had left over cooked Roast Chicken from the weekend and used that. A great classic recipe. I made 6 Mini Pies in deep Muffin Tins for my grandchildren and a 18cm Pie for our dinner (2 persons) I will be making it again.

  2. Couldn’t bring myself to use 4 leeks because I always economise by buying the biggest leeks possible! Used 2 large leeks and that was plenty. The filling was tasty, and I would happily try it with unsmoked chicken too. I’d probably add some more vegies too – either more carrot or perhaps some good ol’ peas & corn ;)
    I don’t have a pie tin that large, so made a deep sided pie, but it was a bit sloppy to look any good, but the taste was there! Next time I’ll make 2 pies or halve the filling.

  3. Wow two of my favourite ingredients,smoked chicken and leek,and then youve put it in pastry,its a winner in my eyes,im going to have a go at making this tomorrow,cant wait to try it.

  4. Sounds lovely but because of people who are lactose intolerant I can not use sour ceam or cream or other milk products in my cooking. Sometimes I just leave these out ( there is a lactose free milk available) but can anyone suggest ideas for replacing milk products?

  5. Fantastic recipe. My boys LOVED it! Was way tastier than you think and well worth making. I think this will go onto our normal rotation…. Smoked Chicken and Corn chowder next!

  6. Wonderful! Made this in Bosnia & Herzegovina and it tasted delicious. I am a bit troubled by the dough instructions, however. Perhaps frozen butter puff pastry is not the same here. The pie did not look like the picture and the dough texture was tough. I’d love to see what is used in NZ to make this recipe.