Chicken and Leek Pie By Dean Edwards On Lorraine Itv
Over a year ago
22,830 views
Ingredients
- 500g Boned and cubed chicken thighs
- 100g 100g smoked pancetta
- 2 leeks shredded
- 1 clove garlic, crushed
- 1 tbs fresh thyme chopped
- 100g frozen peas
- 200ml white wine
- 100ml chicken stock
- 100ml double cream
- 1 tsp english mustard
- 3 tbs plain flour
- several sheets filo pastry
- 30g unslated butter melted
Accompaniment
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Description
A really easy chicken pie recipe using filo pastry on the top covering chicken thigh cubes pancetta and leeks in a cream sauce
Method
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1
Season the flour and add to a large bowl, dust the chicken in the seasoned flour and fry (in batches until browned) in a pan with some oil. Remove and set aside. Add the pancetta to the same pan and cook for a couple of mins, add the leeks, garlic and thyme and continue cooking for a couple of minutes. Add the remaining flour and cook out for a minute. Add the wine and reduce over a high heat until reduced by half then add the stock and reduce again, add the browned chicken, peas, mustard and cream and bring to the boil then simmer for 5 mins, season with salt and pepper. Transfer the mixture to a buttered oven proof dish then lay on a sheet of filo, brush with butter then layer on another sheet then repeat the process a few more times, scrunching up the edges as you go. Cook in a pre heated oven set at 190c for 30-35 mins.
Copied from: http://www.itv.com/lorraine/food/chickenandleekpie/
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