How To Make Chicken, leek & cider pie
There’s nothing better than a hot and fresh casserole right from the oven. For cooking recipes that are failsafe and delicious, look no further and follow these casserole recipes that are sure to garner you some new fans along the way.
Serves:
Ingredients
- 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 leeks, white and light green parts only, sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup apple cider
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 sheet of puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
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Preheat the oven to 375°F (190°C).
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In a large skillet, melt the butter over medium heat. Add the chicken and cook until browned. Remove the chicken from the skillet and set aside.
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In the same skillet, add the leeks and cook until softened, about 5 minutes. Remove the leeks from the skillet and set aside.
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Stir in the flour to the remaining butter in the skillet and cook for 1 minute. Gradually whisk in the chicken broth and apple cider, then add the dried thyme, salt, and pepper. Bring to a simmer and cook until thickened, about 5 minutes.
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Return the chicken and leeks to the skillet and stir to combine with the sauce. Remove from heat.
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Transfer the chicken mixture to a 9-inch pie dish. Place the puff pastry sheet on top and trim any excess. Brush the pastry with egg wash.
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Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the filling is bubbly.
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Allow the pie to cool for a few minutes before serving. Enjoy!
Nutrition
- Calories : 420kcal
- Total Fat : 18g
- Saturated Fat : 8g
- Cholesterol : 118mg
- Sodium : 719mg
- Total Carbohydrates : 31g
- Dietary Fiber : 2g
- Sugar : 7g
- Protein : 31g
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