Meals · Pastry

My Mom’s Homemade Chicken and Leek Pie

Here in South Africa, although spring is here, winter brought chilly evenings and it was on one such evening my mom created this delicious pie, inspired by the Coq au Vin Pie in one of our favourite cookbooks, Taste of the Midlands. The sauce was quite thin but still deliciously creamy and the chicken, leek and tarragon flavours with a hint of paprika complemented each other beautifully in this winter warmer topped with crisp, golden puff pastry. Of course I requested the recipe for my blog, and here it is. Hope you enjoy:

Serves 6

2 large leeks
4 chicken breasts
a clove of garlic
an onion
200 g portobellini mushrooms
a good shake of tarragon
about 2 tsp paprika
1/4 cup flour
Salt (to taste)
olive oil
300 ml chicken stock
1 roll ready-made puff pastry
milk for brushing – for a dairy free version you can substitute a beaten egg, and use dairy-free pastry

Cut the chicken into strips. Mix flour, salt and paprika in a small bowl and toss chicken in the flour mixture. Heat a glug of oil in a heavy – bottomed oven safe pan, brown the chicken and then reserve it on a plate.

Wash and slice leeks. Peel and chop the onion and the garlic. Fry onion, garlic and leeks gently in the oil remaining in pan. Add tarragon, chicken and chicken stock, then stir together and cook on stove top or in oven until it thickens and chicken is cooked.

Quarter mushrooms and add to mixture; pour the mixture into a casserole dish. Roll out pastry and cut out a circle slightly bigger than your casserole dish and top filling with the pastry. Now is the time to prick your pastry, unless you are using a pie bird like we did, in which case no pricking is required, and brush with milk/egg. Bake on 190°C for about half an hour, or until pastry is cooked and golden. Serve and enjoy!




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