Chicken, Leek And Thyme Pie Recipe by Santy Coy
Cooking Instructions 2 hours 1 Rough puff pastry: Put the flour, salt and butter into a large bowl, mix together by squashing the pieces of butter between your thumb and forefinger, without rubbing them in or breaking them up. Add the lemon juice and 220 ml very cold water, them mix until dough is just incorporated. Avoid overworking the dough. 2 Roll the dough into a ball, cover with cling wrap and leave to chill in the fridge for 20 minutes. 3 Roll the rested dough out on a lightly floured work counter into a rectangle about 30 x 20 cm. Fold the dough into thirds - fold the top third down to the center and the bottom third up to the centre and over the top third - then turn it 90 degrees clockwise and roll out it out again to roughly the same size. Wrap in cling wrap and leave it to chill in the fridge for 30 minutes. 4 Once rested, repeat the rolling and folding another 2 times. The pastry in now ready. Cover in cling wrap and rest for another 30 minutes before using. The dough will keep in the fridge for up to 3 days and up to 1 months in the freezer. 5 Chicken filling: Put the chicken, milk, stock into large saucepan with salt, pepper, the bay leaves and thyme. Cover with a lid and poach over low heat for 45 minutes, or until pierced with a skewer. Remove the chicken and strain the cooking liquid into a jug. Set both aside. 6 Strip the meat from the chicken and cut into even bite sized pieces. 7 Melt the butter in another saucepan, add the bacon and fry over a medium heat for 5 - 6 minutes until browned. Add the leeks and cook for 12 - 15 minutes until soft. 8 Stir in flour, then add the reserved cooking liquid a litte at a time, whisking constantly. When it has all been addd, simmer for 15 minutes, stirring occasionally.. 9 Add the chicken bite pieces with the heavy cream. Taste and adjust the seasoning, then leave to cool completely. 10 Preheat the oven to 200ºC 11 Put the pie filling into a large pie dish. Roll out the puff pastry on a floured work counter to slightly larger than your dish, then lay it over the top of the dish. 12 Brush with egg wash around the sides to seal in onto the pie dish. Trimp the edges and crimp with fork. Use a knife to cut a steam hole in the centre. 13 Bake in the oven for 25 minutes. Reduce the oven temperature to 180ºC and cook for another 20 minutes, or until golden brown and piping hot. Serve hot and mashed potatoes and greens. 14 Enjoy 15 1 Rough puff pastry: Put the flour, salt and butter into a large bowl, mix together by squashing the pieces of butter between your thumb and forefinger, without rubbing them in or breaking them up. Add the lemon juice and 220 ml very cold water, them mix until dough is just incorporated. Avoid overworking the dough. 1 Rough puff pastry: Put the flour, salt and butter into a large bowl, mix together by squashing the pieces of butter between your thumb and forefinger, without rubbing them in or breaking them up. Add the lemon juice and 220 ml very cold water, them mix until dough is just incorporated. Avoid overworking the dough. 2 Roll the dough into a ball, cover with cling wrap and leave to chill in the fridge for 20 minutes. 2 Roll the dough into a ball, cover with cling wrap and leave to chill in the fridge for 20 minutes. 3 Roll the rested dough out on a lightly floured work counter into a rectangle about 30 x 20 cm. Fold the dough into thirds - fold the top third down to the center and the bottom third up to the centre and over the top third - then turn it 90 degrees clockwise and roll out it out again to roughly the same size. Wrap in cling wrap and leave it to chill in the fridge for 30 minutes. 3 Roll the rested dough out on a lightly floured work counter into a rectangle about 30 x 20 cm. Fold the dough into thirds - fold the top third down to the center and the bottom third up to the centre and over the top third - then turn it 90 degrees clockwise and roll out it out again to roughly the same size. Wrap in cling wrap and leave it to chill in the fridge for 30 minutes. 4 Once rested, repeat the rolling and folding another 2 times. The pastry in now ready. Cover in cling wrap and rest for another 30 minutes before using. The dough will keep in the fridge for up to 3 days and up to 1 months in the freezer. 4 Once rested, repeat the rolling and folding another 2 times. The pastry in now ready. Cover in cling wrap and rest for another 30 minutes before using. The dough will keep in the fridge for up to 3 days and up to 1 months in the freezer. 5 Chicken filling: Put the chicken, milk, stock into large saucepan with salt, pepper, the bay leaves and thyme. Cover with a lid and poach over low heat for 45 minutes, or until pierced with a skewer. Remove the chicken and strain the cooking liquid into a jug. Set both aside. 5 Chicken filling: Put the chicken, milk, stock into large saucepan with salt, pepper, the bay leaves and thyme. Cover with a lid and poach over low heat for 45 minutes, or until pierced with a skewer. Remove the chicken and strain the cooking liquid into a jug. Set both aside. 6 Strip the meat from the chicken and cut into even bite sized pieces. 6 Strip the meat from the chicken and cut into even bite sized pieces. 7 Melt the butter in another saucepan, add the bacon and fry over a medium heat for 5 - 6 minutes until browned. Add the leeks and cook for 12 - 15 minutes until soft. 7 Melt the butter in another saucepan, add the bacon and fry over a medium heat for 5 - 6 minutes until browned. Add the leeks and cook for 12 - 15 minutes until soft. 8 Stir in flour, then add the reserved cooking liquid a litte at a time, whisking constantly. When it has all been addd, simmer for 15 minutes, stirring occasionally.. 8 Stir in flour, then add the reserved cooking liquid a litte at a time, whisking constantly. When it has all been addd, simmer for 15 minutes, stirring occasionally.. 9 Add the chicken bite pieces with the heavy cream. Taste and adjust the seasoning, then leave to cool completely. 9 Add the chicken bite pieces with the heavy cream. Taste and adjust the seasoning, then leave to cool completely. 10 Preheat the oven to 200ºC 10 Preheat the oven to 200ºC 11 Put the pie filling into a large pie dish. Roll out the puff pastry on a floured work counter to slightly larger than your dish, then lay it over the top of the dish. 11 Put the pie filling into a large pie dish. Roll out the puff pastry on a floured work counter to slightly larger than your dish, then lay it over the top of the dish. 12 Brush with egg wash around the sides to seal in onto the pie dish. Trimp the edges and crimp with fork. Use a knife to cut a steam hole in the centre. 12 Brush with egg wash around the sides to seal in onto the pie dish. Trimp the edges and crimp with fork. Use a knife to cut a steam hole in the centre. 13 Bake in the oven for 25 minutes. Reduce the oven temperature to 180ºC and cook for another 20 minutes, or until golden brown and piping hot. Serve hot and mashed potatoes and greens. 13 Bake in the oven for 25 minutes. Reduce the oven temperature to 180ºC and cook for another 20 minutes, or until golden brown and piping hot. Serve hot and mashed potatoes and greens. 14 Enjoy 14 Enjoy 15 15 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Apple Oat Pancakes!! 🍎🥞 Cucumber Salad with Air Fryer Chicken Anytime Open-Faced Avocado Sandwich Leftover sandwich Uncrustables on the Go box Apple Oat Pancakes!! 🍎🥞 Cucumber Salad with Air Fryer Chicken Anytime Open-Faced Avocado Sandwich Leftover sandwich Uncrustables on the Go box Minced Meat Stew Paneer kalimirch Chickpea Stew 🍛 Leftover Rice Cutlet Gawar fali dhokli CHEVDO from LEFTOVER ROTI Leftover rice pakoda Black Urud Dal Sweet Kanji Shahi urad dal - hadrabadi style Uncrustables on the Go box Minced Meat Stew Paneer kalimirch Chickpea Stew 🍛 Leftover Rice Cutlet Gawar fali dhokli CHEVDO from LEFTOVER ROTI Leftover rice pakoda Black Urud Dal Sweet Kanji Shahi urad dal - hadrabadi style Uncrustables on the Go box