Creamy Chicken and Leek Pie

Chicken paired with Leeks is always the best,  loved the gravy and simply delicious!

I made some changes to the methods here.  I had the pie cases blind baked for 10 minutes, then further 5 minutes.  It has quite a bit of gravy and I just wanted to make sure the base isn't soggy at all. Glad I did that.



Ingredients
1 tbsp olive oil
20g butter
750g chicken thigh fillets, trimmed, chopped
2 slices prosciutto, chopped ( I used bacon)
2 medium leeks, trimmed, halved, washed, sliced
2 tbsp marsala ( omitted)
2 tbsp plain flour
1/2 cup chicken stock
1/2 cup pure cream
1 tbsp finely chopped fresh chives
2 sheets frozen ready-rolled shortcrust pastry, partially thawed, halved diagonally
1 egg, lightly beaten
1 sheet frozen ready-rolled puff pastry, partially thawed, quartered
4 pie dish (7.5cm base)

ingredients cooked

Methods ( with modifications)

Preheat oven to 200C.
Heat oil and butter in a pan over medium high heat.
Add chicken, cook and stir for 5 to 7 minutes or until browned.
Add prosciutto and leek, cook and stir for 5 minutes or until leek has softened. 
Add marsala ( if using).
Bring to boil. Add flour and stir for a minute.
Add stock and cream, bring to boil. Remove from heat.
Stir in chives and season with pepper.
Let cool.


Line four 7.5cm (base) pie tins with shortcrust pastry.
Trim excess. Prick the base with a fork.
Place pie dish on oven tray, cover pastry with aluminium foil (not exposing the edge), fill it with pie weights  .
Bake for 10 minutes. Remove foil and pie weights, bake for further 5 minutes.
Remove foil and let cool.


Fill pastry cases with chicken mixture.
Brush edges or pastry with egg. Top with puff pastry. Trim excess.
Press down edges with a fork to seal. Brush with egg.
Bake for 25 to 30 minutes or until golden.
Serve.



Recipe from: Taste.com