The thing with this recipe is, it was originally a 'family pie' you know, one where you chuck everything in and put some pastry on top. But with little ones that won't eat it, a family pie is a little too much for us grown ups.
So I make the mixture up and then simply make individual pies using pie tins and pastry top and bottom. Like how a pie should be (in my opinion).
2 tbsps oil
2 medium leeks, finely sliced
500g minced chicken
2 tablespoons plain flour
1 cup (250ml) cream
¼ cup (60ml) water
½ cup 9125ml) chicken stock
440g tin corn
3 tbsps fresh parsley
2 sheets ready rolled puff pastry, thawed - I use 4, for individual pies.
1 egg, lightly beaten
2 tsps sesame seeds
Preheat the oven to 210c. Lightly brush a shallow 20 to 25 cm casserole dish with melted butter. Heat the oil in a pan, add the leek and cook, stirring for 5 minutes, or until softened.
Add the chicken mince and stir for 5 minutes or until just cooked, breaking any lumps.
Sprinkle the mince with flour and mix well. Add the cream and water and stir over low heat until the mixture boils and thickens.
Add the chicken stock, corn and parsley.
Season with salt and pepper, spoon the mixture into the casserole dish.
Family Pie: Lay 1 sheet of pastry on a work surface, brush with egg and top with the other sheet. Put on top of the pie. Trim or roll the edges and mark with a sharp knife. Cut 3 steam holes in the top.
Brush with egg and sprinkle with sesame seeds.
Bake for 20 minutes.
Individual Pies: Line greased pie tins with pastry, add filling and apply pastry top. Then Brush with egg and sprinkle with sesame sees. Bake for approx. 15 minutes.
Note: I always slightly undercook mine, because I freeze them, then when they're defrosted and I re-heat them they don't burn.
Cheers
1 egg, lightly beaten
2 tsps sesame seeds
Preheat the oven to 210c. Lightly brush a shallow 20 to 25 cm casserole dish with melted butter. Heat the oil in a pan, add the leek and cook, stirring for 5 minutes, or until softened.
Add the chicken mince and stir for 5 minutes or until just cooked, breaking any lumps.
Sprinkle the mince with flour and mix well. Add the cream and water and stir over low heat until the mixture boils and thickens.
Add the chicken stock, corn and parsley.
Season with salt and pepper, spoon the mixture into the casserole dish.
Family Pie: Lay 1 sheet of pastry on a work surface, brush with egg and top with the other sheet. Put on top of the pie. Trim or roll the edges and mark with a sharp knife. Cut 3 steam holes in the top.
Brush with egg and sprinkle with sesame seeds.
Bake for 20 minutes.
Individual Pies: Line greased pie tins with pastry, add filling and apply pastry top. Then Brush with egg and sprinkle with sesame sees. Bake for approx. 15 minutes.
Note: I always slightly undercook mine, because I freeze them, then when they're defrosted and I re-heat them they don't burn.
Cheers
I'm glad you posted this here. I lost the recipe you wrote out for me & I dn't like the other chicken & leek pies I've tried since!
ReplyDeleteThanks for linking up Mandy, I'm looking forward to trying this in our menu plan next week :)
ReplyDeleteyum yum. this looks really rich. great tip for freezing, too!
ReplyDeleteThis is great timing, I was just thinking that I would like to have a go at making a chicken pie. I remember having really yummy ones in England, but haven't come across good ones here, so I am looking forward to giving yours a try. And the freezing suggestion is great!
ReplyDeleteI always do individual pies in my Texan pie tray - they seem to have greater appeal for Princess Ella than a big family pie! Why is that?!
ReplyDeleteIt's been a long time since I've made chicken pies though. It's definitely on my menu for next week now! :)
Yum, yum, yum!! i will be trying this one out for sure! Thanks for sharing the recipe on my The Great Recipe Exchange blog hop:)
ReplyDelete