The cooler weather is making me crave comfort foods, so for lunch it’s chicken and leek pies! I made them in ramekins as I knew this would appeal to my kids. The recipe called for 1/2 cup of white wine which I left out and added the juice of half a lemon instead.
This classic pie combination is thanks to www.thehostess.com.au.
2 leeks, sliced (I diced leeks/celery)
2 celery sticks, sliced
800g chicken thigh fillets, cut in 2cm pieces
Juice of half a lemon
1 ½ cups good quality chicken stock
2 tbsp plain flour (I used GF flour)
2 tbsp greek yoghurt
5 sprigs thyme leaves
1 sheet of good quality frozen puff pastry (I used GF puff pastry)
1 egg, whisked in a bowl
Sea Salt to taste
1. Heat a pan on a medium heat and sauté the leeks and celery in olive oil, season with salt. Remove from pan and set aside.
2. In the same pan brown off the chicken pieces, return the leeks and celery to the pan with the thyme and stir to combine. Add the flour 1 tbspn at a time and combine. Add the lemon juice and stock. Simmer for 20 minutes.
3. Preheat oven to 200 degrees. Defrost pastry sheet.
4. Mix the yoghurt through the chicken mixture and pour into either a 30cm round pie dish or individual ramekins (enough for 6).
5. Place the pastry over the top of the pie dish and fold edges. Prick the pastry with a fork and brush the pastry with the whisked egg.
6. Bake for 30 mins (if making whole pie) or until golden. The individual ramekins took around 15 mins.