Chicken, Leek and Rosemary Pie

May 24, 2012

This delicious, comforting pie recipe from Careme Pastry makes enough for 2 pies – the pies can be frozen and reheated as needed.


650g chicken thighs cut into approx. 3cm chunks

2 tbsp olive oil

50g unsalted butter

3 leeks washed and chopped

1 tbsp plain flour

Small glass white wine (approx. 150ml)

150ml chicken stock

150ml thickened cream

1 tbsp rosemary (can be replaced with tarragon or thyme)


2 x 375g Carême Butter Puff Pastry

(or 2 x 450g Carême Sour Cream Shortcrust Pastry)

1 beaten egg yolk


1. Preheat sauté pan (medium heat), season meat, when pan is hot and 1 tablespoon olive oil and brown meat (nice golden colour) in batches. Do not overload the pan otherwise the meat will steam.

2. Set meat to one side. Add another tablespoon of olive oil and butter to pan, once melted add leeks, sauté gently until soft. Sprinkle flour over the leeks and stir for a minute or so. Using a whisk gradually stir in the white wine and stock. Reduce heat to low and simmer for 10 minutes, then stir in the cream and simmer for a further 5 minutes.

3. Add the chicken to the pan together with the herbs, check seasoning. Pour mixture into the two pie dishes and place in fridge to cool – at least 45 minutes.
Meanwhile prepare pastry. Roll out sheet a little further to approx. 3mm thick and cut a lid for each pie dish. Re roll scraps and cut a 2-3cm strip of pastry to run around the border of each pie plate – these can be bits of pastry rather than one continuous piece.

4. Place the pastry strips around each pie dish brush with a little water, then place lid on, pressing down to adhere to pastry strip, once sealed crimp the border. Excess pastry can be rolled out to cut shapes to top the pies. Egg wash the lid and return to the fridge for 30 minutes or freezer for 15 minutes.
Preheat oven to 220C. Cut a steam vent in the lids and egg wash again before placing in the oven. Reduce oven temp to 200C and bake for 10 minutes then reduce to 170C and continue to bake for 30 to 35 minutes until golden brown.


· If baking pies from frozen allow an additional 10 minutes cooking time.

· A pie funnel can be used to help prevent the pastry from becoming soggy.

· Make sure you filling is thick and creamy if too watery it will let off too much steam which will make the pastry soggy.

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