The ultimate CHICKEN AND LEEK PIE | Recipe

welcome back to another episode of just a pinch i'm so excited about today's dish it's a family favorite we're making chicken and leek pie no mess no fuss it's simple let's go as always the full recipe is down in the description if you've got any questions along the way just put them down in the comment section and i'll be sure to answer those we're going to start off by getting our chicken out and cutting these into chunks now you can cut these up as chunky as you want or as thinly as you want it's totally up to you personally i like a nice chunky chicken breast bring a pan up to temperature add about two tablespoons of olive oil put your chicken in the pan and salt with seas and salt with seasoning and season with salt and pepper now what we're going to do is we're just going to cook the chicken until there's some browning it's going to take between six to eight minutes we're going to finish the cooking of the chicken in the oven a little bit later right now it's all about adding color because color equals flavor yeah look at that here we go see how nice and brown that looks that's what we're looking for to prepare your leeks top and tail and then cut them lengthways now it's really really important that you rinse your leaks under a cold tap leaks have a tendency to have quite a bit of dirt and grit in them they grow in really muddy conditions look at that you can actually see the dirt that's in the leak so we rinse them rubbing our fingers through the leaves to get rid of that dirt imagine biting into your pie and chipping your tooth on like a little rock or something chop your leeks up however you like and then set these aside once your chicken's got enough coloring on it remove your chicken and set that aside add your leeks and season with salt and pepper two cloves of crushed garlic now what we're looking to do is saute these we're looking to expel and cook off as much of that water as possible because if our sauce is full of too much liquid we're going to end up with a soggy pie with no structure so i'm actually making this dish for my sister who's just touched down in london whenever we're around at our mom's house in durban this is the kind of dish that she makes for us all the time it's so delicious i'm so excited there she is welcome [Music] okay how excited are you for mom's chicken and lick part super excited me too right what do we need to do next um i think you got to do the [Music] vlog she knows right let's get going she's right it's now time to start the volute which is basically the sauce for the pie so in a separate pan add your butter and let it melt as soon as it starts to foam it's now time to add your flour mix this thoroughly until it turns into a paste gently add your chicken stock bit by bit mixing thoroughly each time you're looking for the texture and consistency of a thick custard right this is looking perfect for me turn off the heat and set this aside back to the leeks as you can see they've softened really nicely so deglaze with your white wine please don't use that box five liter that you've got at the top of your fridge that's not for this if you don't want to use alcohol you're welcome to completely skip the step however uncle cyril says it's 100 so go for it now let this reduce by half add in some fresh herbs i've got some rosemary and fresh thyme with me of course if you've got tarragon it's probably best to use that as it goes really really well with chicken i don't have any tarragon unfortunately tarragon's got that lovely aniseedy flavor add your chicken back to the pan this is where we put our chicken volute in is just a fancy french way of saying thick chicken stock add a huge dollop of creme fraiche as much as you want really and then stir this all in look at that gorgeous texture as we can see it's nice and thick as well make sure you check the consistency of yours if it's too watery or too liquidy we need to let it reduce by cooking it further if it is too thick and too dry add more water or more chicken stock until you get the right texture what we don't want to happen is when we cut into that pie all of the juices just seep out and run all over your plate we're looking for structure yeah perfect nailed that [Music] preheat your oven to 180 degrees celsius roll out your puff pastry trust me on this just buy the stuff from the damn shop honestly you need to roll it out until you get the right size to cover your dish and ah yeah yeah that size looks good i think that's going to work perfectly add the contents of your pie into your dish if you want to be fancy you can roll it out on your rolling pin look at this i've always wanted to try it ah i did it i'm obviously showing you the take of me getting it right this took me about 12 attempts but hey i gotta ride on camera once and that's all that matters tuck the pastry in on itself there's no need to be nietzsche if you fancy you can roll out some fancy cool little decorations like a nice little leaf here at least i think that's what that is and pop those on as well beat an egg and then gently brush this over your puff pastry take a knife and create a little slit in the pastry because you need to let that steam escape if you don't your part might explode look it's never happened to me before but why would you want to take that risk pop this into the oven for about 35 minutes or until golden brown oh my god okay it's happening everybody stay calm everyone what's the procedure oh my word look at that pie damn it looks good right set it aside and let this cool down trust me don't tuck into this thing now that is the temperature of the surface of the sun or a woolly sausage roll right i'm about to cut into this and show you if the structure of the pie has held up and how does it taste but first what should they do like this video pop a comment down below and subscribe yeah exactly every bit helps so thank you right should we tuck in definitely okay i think we're gonna get her to taste it [Music] so good no that's really good well thank you for being part of my video welcome to london thank you and um thanks for watching we'll see you next week so good bye

Channel: Simon James Carter

Views: 26,000

Keywords: chicken and leek pie, chicken pie, leek pie, chicken pot pie, chicken and leek pot pie, chicken and mushroom pie, shredded chicken pie, how to make chicken pie, how to make chicken and leek pie, how to make chicken pot pie, chicken and leek pie jamie oliver, chicken and leek pie james martin, chicken and leek pie jamie oliver 30 minutes, chicken and leek pie marco pierre white, chicken and leek pie recipe, simon james carter chicken and leek pie

Id: gUOWc6RfRSc

Length: 9min 2sec (542 seconds)

Published: Mon Feb 08 2021