Recipe

Creamy chicken, leek and blue cheese pie

Oct 27, 2013 1:00pm
  • 1 hr 10 mins cooking
  • Serves 6
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Ingredients

Creamy chicken, leek and blue cheese pie
  • 2 sheets frozen shortcrust pastry, thawed
  • 1 tablespoon oil
  • 500 gram chicken thigh fillets, trimmed, cubed
  • 60 gram butter
  • 2 leeks, halved, washed, chopped
  • 125 gram mushrooms, sliced
  • thyme sprig, leaves chopped
  • 300 millilitre carton thickened cream
  • 2 tablespoon plain flour
  • 45 gram creamy blue cheese, crumbled
  • 1 sheet frozen puff pastry, thawed
  • 1 egg, beaten

Method

Creamy chicken, leek and blue cheese pie
  • 1
    Preheat oven to hot, 200°C. Place shortcrust pastry sheets next to each other with edges overlapping. Join by rolling over edges with a rolling pin. Ease into a 6-cup oval pie dish, allowing it to overhang. Chill for 20 minutes. Bake for 5 minutes. Remove from oven and set aside.
  • 2
    Heat oil in a frying pan on high. Saute chicken in 2 batches for 3-4 minutes each, until browned. Transfer to a plate.
  • 3
    Melt butter in same pan on high. Saute leek for 5-10 minutes until caramelised. Add the mushroom and thyme and saute for 5-10 minutes until mushroom is tender. Allow to cool.
  • 4
    In a jug, blend cream and flour together. Blend into leek mixture with cheese. Season to taste. Bring to the boil on high, stirring. Add chicken. Reduce heat to low and simmer for 3 minutes. Cool.
  • 5
    Pour mixture into pastry case. Cover with puff pastry and press down edges firmly. Trim excess. Press a fork around edge to seal.
  • 6
    Brush pastry with egg. Make a small hole in centre of pastry to allow steam to escape. Bake for 25-30 minutes until pastry has risen and is golden brown. Serve with vegetables of choice.

Notes

If you like a stronger blue cheese taste, use the whole 90g packet of creamy blue cheese.

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