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Saying it with Food – Chicken and Leek Pie


One of my most favoured gestures is ‘Saying it With Food’ – where you or someone in your circle makes and shares a much loved recipe. There is nothing more honest than making a meal for someone from your very own kitchen. I have a girlfriend who makes the most amazingly delicious Spinach Pie; she has given me the recipe, I have attempted it countless times, though nothing bets hers! When I hear those words ‘I’m making Spinach Pie, so why don’t I make you one at the same time’ my little heart skips a beat! In honouring ‘Saying it with Food’, I am going to share with you one of my absolute favourite recipes ‘Chicken and Leek Pie’. In an attempt to share the recipe, I have made an actual pie and have photographed a couple of the ingredients along the way, plus the pie. The recipe is from ‘At My French Table’ by Jane Webster with exceptional photography by Nikole Ramsay. It is super easy and looks much harder than it actually is! I hope you love it and maybe share or even make it for your close friends!
vR x


At My French Table by Jane Webster. © Photographs by Nikole Ramsay


Chicken and Leek Pie
This pot pie is terrific comfort food; warming, heartening and perfect for dinner on a chilly night. Serves 8.
30 g butter
4 Free Range Chicken Breasts, cut into bite-size pieces
2 onions, finely chopped
1 clove garlic, crushed
450ml chicken stock
sea salt and freshly ground pepper
2 leeks, white part only, thinly sliced
2/3 cup double cream
squeeze of lemon juice
2 sheets frozen ready-made puff pastry, thawed
1 egg, lightly beaten
In a large saucepan melt butter over low heat and gently cook chicken for 3-4 minutes, or until white; take care not to brown. Add onion and garlic and cook for another 5 minutes. Add stock, season to taste and bring to the boil over medium heat, then reduce heat to low and simmer gently for around 15 minutes or until chicken is tender.
Meanwhile, cook leeks in a saucepan of salted water for a few minutes until tender, then drain.
Add cream to chicken mixture, then bring to the boil over medium-high heat and simmer for about 6-8 minutes or until a thick sauce consistency. Set the pie filling aside until it is cold.
Preheat oven to 200C. Line a 25cm pie dish with one of the pastry sheets. Combine the chicken mixture and leeks in the pastry shell. Place the remaining pastry sheet over the pie, trimming to fit the dish, then make a small slit in the centre. Glaze with the beaten egg and bake for 40 minutes or until golden brown.
Serve immediately.


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