Creamy chicken pie with puff pastry from England
My holidays have started, and because we won't go abroad this year I have some extra time to spend into my kitchen. The past few weeks I added quite some new recipes to my database and at the same time found some new delicious things to make.
So no physical holiday abroad this year, so we will go on a culinary journey to all kind of parts of the world. As a first stop we stay relatively close to home, we go to England. Inspired by a recipe from the cooking magazine koken&genieten I made this chicken pie with puff pastry.
- 1 onion
- 1 teentje garlic
- 150 g leek
- 200 g chicken thigh (without bone)
- 25 g butter
- salt and pepper
- 2 el flour
- 250 ml milk
- 0,5 chicken stock cube
- 100 g peas (frozen)
- 2 tl parsley
- butter (for greasing)
- 1 refrigerated puff pastry sheet (approx. 270 gr)
- 1 egg
Preheat the oven to 390⁰F. Chop the onion and garlic. Cut the leek in thin half rings and cut the chicken thighs in bitesize pieces. Melt the butter in a deep frying pan. Brown the chicken pieces in the pan. Add the onion, garlic and leek and bake for a couple of minutes. Add salt and pepper to taste.
Add the flour to the frying pan and mix everything together. Next, add little by little the milk, while you keep stirring the mixture. When all the milk is added also the stock cube, the peas and the parsley can be added. Again season with salt and pepper. Let everything simmer for a couple of minutes until the sauce has thickened.
Transfer the mixture into a greased oven dish and cover with the puff pastry. Whisk the egg in a small bowl and brush the puff pastry with the egg. Carve small notches in the pastry. Bake the pie in approx. 20 minutes until the puff pastry is brown and cooked.
Source and inspiration: koken&genieten, July 2021