The creamy chicken and leek filling in this pie is so delicious, but the puff pastry makes it something really special. This is a comfort food dinner that all the family will enjoy.
- Heat oil in a large frying pan over medium-high heat. Add garlic, leek and thyme. Cook, stirring, for 2 minutes or until leek is just starting to soften. Add celery. Cook for a further 2 minutes.
- Increase heat to high. Add chicken. Cook, stirring, for 3 minutes or until chicken is just cooked through. Transfer mixture to a heatproof bowl. Stand for 20 minutes to cool.
- Meanwhile, make condensed chicken soup: Melt butter in a large saucepan over medium heat. Add flour. Stir to create a paste. Cook for 1 minute. Whisk in milk until mixture forms a smooth and thick paste. Gradually whisk in stock, onion powder, garlic powder, thyme and salt until mixture is smooth. Cook, whisking constantly, for 6 to 8 minutes or until mixture thickens. Remove from heat. Set aside to cool 15 minutes.
- Preheat oven to 200C/180C fan-forced.
- Add peas, condensed chicken soup and milk to the chicken mixture. Season with salt and pepper. Mix well to combine. Pour the mixture into a 3cm-deep, 20cm (base) glass or ceramic pie dish. Top with pastry. Trim edge. Brush top of pastry with egg yolk. Bake for 25 minutes or until pastry is golden and puffed. Stand for 5 minutes. Serve pie with salad leaves.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set