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Recipe Detail Page
Chicken & Leek Pie
Winter 2013
This warming pot pie is elegant enough for entertaining, yet is also a meal that satisfies the family. It is destined to be a go-to recipe on numerous wintery evenings. Leftover gravy and cooked turkey, about 4 cups (1 L) of bitesize pieces, can be substituted for the chicken and Universal Gravy.
Serves 6 to 8
1½ to 2 large leeks
2 large stalks celery
1 medium sweet red pepper
¾ lb (375 g) mini potatoes
2 lbs (1 kg) skinless, boneless chicken thighs or breasts, preferably air-chilled
Salt and freshly ground black pepper
2 tbsp (30 mL) olive oil
½ tsp (2 mL) salt
¼ tsp (1 mL) freshly ground black pepper
1 roll frozen butter puff pastry (or ½ a 450 g pkg)
2 tbsp (30 mL) finely chopped fresh thyme
2 cups (500 mL) Universal Gravy (recipe follows)
1 Slice leeks lengthwise; wash out any sand between layers under cold running water. Drain well and thinly slice white and pale green sections crosswise; there should be 4 cups (1 L). Crosswise cut celery into thin slices; seed and dice red pepper. There should be about 1¼ cups (310 mL) of each. Cut unpeeled potatoes in quarters. Set aside.
2 Remove any clinging fat from chicken; open up thighs to flatten. Lightly season with salt and freshly ground black pepper to taste. Heat oil in a very large, deep frying pan or Dutch oven over medium heat until hot. Sauté thighs for 5 minutes per side or until lightly golden and just cooked. (If using breasts, flip tenderloin, if attached, off to side of thick breast meat; sauté 10 minutes per side.) Remove from pan and cool slightly.
3 Meanwhile, using the same hot pan (without draining fat or cleaning), add leeks, celery, red pepper and potatoes. Stir in measured salt and black pepper. Cook, covered and stirring frequently, for 12 to 15 minutes or until leeks are wilted and potatoes are partially cooked. In the interim, when chicken is cool enough to handle, pull into irregular bite-size pieces.
4 Arrange rack above centre; preheat oven to 375°F (190°C).
5 Meanwhile, roll out puff pastry to about 10 x 13-inch (25 x 33-cm) shape. Cut out a 1½-inch (4-cm) hole in middle of pastry.
6 When vegetables are cooked, add chicken, thyme and gravy; toss to mix well. When hot, turn into a 9 x 13-inch (23 x 33-cm) baking dish; smooth top somewhat. (If making ahead, do not heat after additions, instead cool; cover with foil and promptly refrigerate for up to half a day. Then heat in oven for 30 minutes before continuing with recipe.)
7 Lay puff pastry loosely overtop without sealing edges. Bake 25 to 30 minutes or until pastry is puffed and golden. Let rest 5 minutes; then serve while pastry is crisp. Serve with a hot green vegetable such as asparagus or snow peas.
Serves 6 to 8
Universal Gravy
Fresh vegetables flavour this smooth and delicious gravy that can be frozen (see TIP below).
Do use fats with distinctive tastes such as olive oil, butter or even chicken, beef or bacon fat if available. Wine adds acidity while rounding out the taste. Use either chicken, beef or “brown” ingredients in the recipe.
CHICKEN
1 box (900 mL) reduced-sodium chicken broth
1 can (284 mL) condensed chicken broth
½ cup (125 mL) dry white wine
BEEF
1 box (900 mL) reduced-sodium beef broth
1 can (284 mL) can condensed beef broth
½ cup (125 mL) dry red wine
“BROWN”
1 box (900 mL) reduced-sodium chicken broth
1 can (284 mL) can condensed beef broth
½ cup (125 mL) dry red or white wine
GRAVY
3 tbsp (45 mL) olive oil or butter or other fat
1 medium onion, diced
2/3 cup (150 mL) all-purpose flour
1 medium carrot, coarsely diced
1 medium stalk celery, coarsely diced
3 large white or cremini mushrooms, cut in quarters
Several sprigs fresh thyme
1 bay leaf
¼ tsp (1 mL) freshly ground black pepper
Salt, if needed
1 Open chosen box and can of broth; set aside. Heat oil in a large saucepan over medium heat; add onion. Cook, stirring frequently for 8 to 10 minutes until some bits are golden brown. Stir in flour; cook 1 minute.
2 Slide pan off heat. While stirring with a wooden spoon or whisk, slowly add about a third of boxed broth; stir until smooth. Then add remaining boxed broth, condensed broth and wine. Return to heat; bring to
a boil, stirring frequently. Add carrot, celery, mushrooms, thyme and bay leaf.
3 Reduce heat so gravy simmers, uncovered. Stirring occasionally, let gently bubble for 20 to 25 minutes or until slightly reduced and thickened.
4 Strain to remove solids; discard solids. Immediately stir in pepper; taste and add salt if needed. To prevent a “skin” from developing, lay a piece of plastic wrap directly on the surface of the hot gravy. If a thinner gravy is desired at any time, dilute with water, stirring in 1 tbsp (15 mL) at a time, as needed. Covered and promptly refrigerated, gravy keeps well for several days.
TIP Gravy keeps well for months in the freezer if packed with most air excluded from packaging. Use zippered freezer bags and freeze gravy flat for easy defrosting. When defrosted, whiz with a hand blender,
or in a blender, to restore silky smoothness.
Makes a generous 5 cups (1.25 L)
