Chicken and Leek Pie
As the cold weather sets in, a good hearty pie is just the thing—no fuss, just warm, comforting food perfect for slow evenings at home.
Autumn and Winter brings an abundance of vegetables like pumpkin and root vegetables like potato, carrots and onions.
It is often a time for smaller family gatherings, making it ideal for sharing homemade pies that brings everyone together.
Why we love making these:
Make the filling ahead of time, 1 day ahead.
Complete meal with a side salad.
Perfect for Leftovers, especially for utilizing in other seasonal meals, helping to reduce waste and create new delicious dishes.
Ingredients
2 Sheets, Frozen Butter Puff Pastry, thawed (we used Gluten-Free)
To glaze: 1 egg whisked
Filling:
300g Pumpkin, diced
500g Chicken Thighs, boneless and cut into pieces
1 Leek, sliced
2 Carrots, chopped
3 Celery Sticks, sliced
1 Tbsp, Flour
2 Tbsp, The Salty Greek
Olive Oil
1 Tbsp, Butter
1 Cup White Wine
1/2 Cup, Milk
100g Pork Sausages (we used Pork and Fennel)
Recipe Steps
Pre-heat oven to 180°C fan-forced.
Spread cubed pumpkin on a prepared baking tray lined with baking paper. Roast for about 20 minutes. Optionally, you may drizzle olive oil.
In the meantime, heat 1-2 tablespoon olive oil and butter in a large casserole pot over medium heat. Add the chicken, leeks, carrots, celery and your favourite blend of The Salty Greek. Cook for about 5-10 minutes stirring occasionally.
Turn the heat up and add the flour. Stir, then add white wine and milk. Stir then cover with a lid and simmer for about 25 minutes. Stir every so often so it doesn’t catch on the bottom of the pot.
The sauce should be loose but thick; if it’s too liquid, continue to simmer with the lid off until it thickens slightly. If it’s too thick add another 1/2 glass white wine or water.
You can turn off heat, add the cooked pumpkin and allow it to cool down.
Pour the chicken mixture into a baking dish. If you have left over filling it can be eaten on its own or make another pie.
Using the same casserole pot, heat oil, squeeze pieces of the meat out of the sausage skins, and brown them off. Add to the top of the chicken mixture.
Drape your pastry over the mixture, decorating as you wish. Brush egg-wash over the top of the pastry.
Cook the pie in the oven for about 30-45 minutes, until golden on top. Enjoy hot or cold.
