Friday night, one of my favourite times of the week. Just sitting with a glass of wine and finishing off this recipe from dinner. Finally, that time of year, when savoury pies are back in season. I don't know which kind are my absolute favourite, but tonight, this one was. What makes this chicken pie so yummy is the addition of marscapone cheese. I love the subtle flavour of this cheese an it works in this pie. It gives it that extra something that you just have to try!
Chicken and Leek Pie
2-3 boneless skinless chicken breast (1 lb/500 grams)
2 Tablespoons of butter
2 medium leeks, green ends cut off and thinly slices crossways
1 Tablespoon of cornflour
1 Cup/240 ml white cooking wine
1 Cup/240 ml double cream
1 250 gram pack of Marscapone cheese
2 garlic cloves crushed
Salt and pepper to taste
Small bunch of roughly chopped parsley
1 Sheet of puff pastry
1 Egg, beaten
Preheat oven to 350 degrees F.
Heat olive oil in large skillet. Add chicken, garlic and a dash of salt and pepper and brown for about 5 to 7 minutes. It is important not to cook the chicken throughout at this stage. It makes for a more tender pie if you partially cook before baking. Remove chicken from pan, cut into small pieces and set aside.
Using reserved pan add the butter and the leeks. Cook over medium to high heat for around 10 to 12 minutes or until cooked throughout. Turn down low and add wine and reduce liquid by about half. Then add the marscapone cheese and cream and cook over low heat for a further few minutes. Add chicken and the parsley and give a good stir. Stir in the cornflour and stir really well into the sauce to combine. Remove from heat.
In a deep baking dish, about 3 inches, spoon in the chicken and sauce. Cover with pastry and press down the edges securely around the sides. You can make a pretty pattern with a fork if you like. Once you have done this make a few holes in the pie with a fork. This is so some air can escape while baking. Finally brush the pastry with the beaten egg. This is so you get that extra golden & perfect pastry.
Bake for 25 minutes or until golden. Remove from oven and let sit for 5-10 minutes before serving.
Click the downloadable link below to print recipe!
Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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