Palate Surfing #8 - Chicken and Leek Pie paired with Vine Keeper Blend
2024-07-03 14:41:54
PALATE SURFING WITH BURNBRAE WINES

Chicken and Leek Pie paired with Vine Keeper Blend
This is one of Trine's favourite winter recipes. There is nothing better than a delicious red wine and a hot winters pie! Pair this Pot Pie with our Vine Keeper Blend and you will settle in for the night all warm and snug.
Ingredients
1 sheet frozen puff pastry just thawed1 egg whisked
Filling
700 g chicken thighs boneless500 g sweet potatoes peeled, diced
1 leek quartered lengthways then thickly sliced
2 cups chicken stock
½ cup thickened cream
2 tablespoon plain flour
3 cloves garlic minced
1 tablespoon olive oil
salt and pepper
Method
1. Preheat oven to 210°C.2. In a large pan, brown chicken with a half of the garlic on high heat with olive oil, season with salt and pepper. Remove and set aside.
3. Same pan, add leeks and garlic. Cook on medium-low heat until soft. About 5 minutes.
4. Keeping the heat at medium-low, add potatoes and flour. Mix well.
5. Pour chicken stock into the pan, roughly ⅓ at a time, mixing well with a spatula after each pour. This will help the sauce thicken smoothly without lumps.
6. Add browned chicken, mix and reduce the heat down to low. Simmer for 5 minutes with the lid on then further 5 minutes with the lid off to evaporate excess liquids. Stir occasionally.
7. Pour cream into the pan and mix well. Taste and adjust for salt and pepper.
8. Transfer chicken pie filling into a pie dish. Brush the rims of the pie dish with a little oil.
9. Lay puff pastry over the pie dish, trim edges, brush with egg.
10. Bake on the middle shelf of the oven for 25 minutes or until puff pastry is flaky and deep golden.
Stock up on our Vine Keeper Blend HERE.