Comforting and delicious, chicken and leek pies are a sure family favourite. Weaving the pastry on top of the pie is easy, fun and ads a wow! factor to the look of the pie. Click here to see our rough puff pastry recipe.
500g chicken breast, chopped
1 tsp thyme
splash of white wine
1 cup chicken stock
200g crème fraiche
2 tsp cornflour
pastry (flaky, rough puff or our sour cream pastry will all work)
Slice the leeks, leaving the very end green bits. Heat the butter in a large pan and add the leeks. Cook slowly for 5 minutes before adding the chopped chicken breast. Continue to cook for another 5 minutes, then add the thyme and a splash of the white wine. When the wine has completely evaporated add the stock. Mix the cornflour into the crème fraiche and then stir this through the chicken and leek mix. Continue to simmer until the sauce has thickened. Check for seasoning before placing into large ramekins or small pie dishes.
Roll out the pastry. Cut the pastry into even strips and weave onto the top of each dish. Glaze the pastry with a beaten egg and sprinkle with sesame seeds then bake in a 200°C oven for 15-20 minutes or until the pastry is golden brown.