Entertaining

Chicken, leek, mushroom and pancetta pie

Name: Chicken, leek, mushroom and pancetta pie recipe
Yield: 6
Ingredients: 2 tbs extra virgin olive oil; 80g unsalted butter; 200g pancetta, cut into lardons; 2 small leeks, thinly sliced; 3 garlic cloves, crushed; 2 tbs each finely chopped tarragon, flat-leaf parsley & thyme; 200g each Swiss brown, shimeji & button mushrooms, trimmed; 1/4 cup (60ml) Pernod; 55g plain flour; 2 cups (500ml) strained poaching liquid from the poached chicken (below); 300ml pure (thin) cream; 140g finely grated parmesan; 1 sheet frozen puff pastry (we used Carême brand), defrosted; 1 egg, lightly beaten, for wash; 1.5kg skinless chicken thigh fillets; 4 cups (1L) good-quality chicken stock; 6 thyme sprigs; 5 whole black peppercorns; 3 bay leaves; 2 garlic cloves, bruised

2 ratings

Jump to recipe

by Colin Fassnidge

Chef and My Kitchen Rules judge

May 24, 2021

When cool weather approaches, there's nothing like a creamy, hearty pie to keep everyone feeling cosy and warm. This easy chicken and leek pie is a perfect weeknight dinner option for the whole family, and makes delicious leftovers for work the next day. Using buttery, flaky pastry and your favourite easy winter ingredients, this simple and soothing dinner recipe will not disappoint.

2 tbs extra virgin olive oil
80g unsalted butter
200g pancetta, cut into lardons
2 small leeks, thinly sliced
3 garlic cloves, crushed
2 tbs each finely chopped tarragon, flat-leaf parsley & thyme
200g each Swiss brown, shimeji & button mushrooms, trimmed
1/4 cup (60ml) Pernod
55g plain flour
2 cups (500ml) strained poaching liquid from the poached chicken (below)
300ml pure (thin) cream
140g finely grated parmesan
1 sheet frozen puff pastry (we used Carême brand), defrosted
1 egg, lightly beaten, for wash

Poached chicken

1.5kg skinless chicken thigh fillets
4 cups (1L) good-quality chicken stock
6 thyme sprigs
5 whole black peppercorns
3 bay leaves
2 garlic cloves, bruised

Method

1.

For the poached chicken, place all the ingredients in a large saucepan over high heat and bring to the boil. Reduce heat to medium and simmer for 25-30 minutes or until chicken is cooked. Remove from the heat and place chicken in a bowl and tear into chunks. Strain stock and reserve, discarding the solids.
2.

Heat a large, deep heavy-based non- stick frypan over high heat. Add oil and butter with the pancetta, leek, garlic and herbs. Cook, stirring frequently, for 6-8 minutes until leek has softened and pancetta starts to brown. Add the mushrooms and cook for a further 5-6 minutes until the mushrooms have softened. Add Pernod, scraping the bottom of the pan with a spoon and reduce until evaporated.
3.

Scatter over flour and cook, stirring continuously, for 1-2 minutes until flour is toasted. Stir in reserved stock, cream and parmesan, and bring to the boil. Simmer for 8-10 minutes until very thick. Stir in chicken, season to taste and remove from the heat. Refrigerate until cooled completely.
4.

Transfer cooled mixture to a round 2.25L-capacity pie or ovenproof dish. Top with pastry and press to seal, trimming edges to fit if needed. Pierce a hole in the centre of the pastry to release steam while cooking. Brush pastry with egg wash, scatter over freshly ground black pepper and sea salt. Bake for 45 minutes or until the pastry is golden. Serve immediately.