Chicken & Leek Pie

April 18, 2009 · Posted in Cooking Recipes 

Chicken & Leek Pie

  • · Make more stock; add an extra 3 cups water to drumsticks. Freeze leftover stock up to 3 months.

Serves 4

Preparation: 15 minutes + 10 to cool

Cooking: 45 minutes

Ingredients:

  • · 6 chicken drumsticks, skin removed
  • · 80g butter
  • · 1 leek, pale section only, thinly sliced
  • · 400g kumara, peeled, cut into 1cm cubes
  • · 1 clove garlic, crushed
  • · ¼ cup plain flour
  • · ¼ cup chopped flat-leaf parsley
  • · 4 slices day-old white bread, crusts trimmed, cut into 1 cm cubes
  • · 1/3 cup shredded parmesan

Method:

  1. Place chicken in a large, deep frying pan. Ass 2 cups water. Bring to the boil. Reduce heat; simmer, covered, for 25 minutes. Remove from heat. Cool for 10 minutes. Transfer chicken to a chopping board; reserve cooking liquid. Remove meat from bones. Discard bones; roughly shred meat. Wipe pan clean.
  2. Preheat oven to 180°C/160°C fan forced. Grease a 25cm (top measurement), 7-cup pie dish. Melt 60g butter in a large frying pan over moderate heat. Cook and stir leek and kumara for 5 minutes. Add garlic; cook and stir for 30 seconds or until fragrant.
  3. Sprinkle flour over vegetables. Cook and stir for 2 minutes or until sauce thickens. Stir in reserved cooking liquid. Bring to the boil. Reduce heat; simmer for 3 minutes or until sauce thickens. Remove from heat. Stir in chicken and parsley.
  4. Melt remaining butter. Place bread in a medium bowl; drizzle with butter. Add parmesan; toss to combine. Spoon chicken mixture into prepared dish; top with bread mixture. Bake for 10 minutes or until top is golden.

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