Dinner for 5

Chicken and Leek Pie

Name: Chicken and Leek Pie
Total time: 145 min
Yield: 5 servings
Cuisine: British and Irish
Ingredients: 50 g / 3 1/2 tbsp unsalted butter; 750 g / 1.5lb chicken thighs; 1/4 tsp each black pepper and cooking salt; 80 g / 3 oz streaky bacon; 2 leeks; 2 celery stems; 2 cloves garlic; 1/3 cup chardonnay; 1/4 cup flour; 1 tbsp dijon mustard; 2 sprigs thyme; 2 bay leaves; 1 cup chicken stock / broth; 1 cup thickened / heavy cream; 1/2 tsp cooking salt / kosher salt; 1/4 tsp black pepper; 1 egg

Chicken, bacon, leeks, and cream fill a pastry crust before baking until golden and the chicken reaches a safe temperature.

$2.11per serving $$

145 minstart to table

5servings

British and Irish High-protein Budget Family Dinners

Ingredients

50 g / 3 1/2 tbsp unsalted butter
750 g / 1.5lb chicken thighs
1/4 tsp each black pepper and cooking salt
80 g / 3 oz streaky bacon
2 leeks
2 celery stems
2 cloves garlic
1/3 cup chardonnay
1/4 cup flour
1 tbsp dijon mustard
2 sprigs thyme
2 bay leaves
1 cup chicken stock / broth
1 cup thickened / heavy cream
1/2 tsp cooking salt / kosher salt
1/4 tsp black pepper
1 egg

Steps

Thaw the frozen pastry sheets at room temperature for 30 minutes.
Cut the chicken into bite-size pieces, season with salt and pepper, and brown it in butter in a large skillet for 10 minutes.
Cook the bacon, leeks, celery, and garlic in the skillet for 15 minutes until softened.
Stir in the flour, wine, mustard, thyme, bay leaves, stock, cream, salt, and pepper, then simmer with the chicken for 20 minutes until it reaches 165 F.
Cool the filling for 15 minutes, then remove the bay leaves and thyme stems.
Fit one pastry sheet into a 20-centimeter pie dish, add the filling, cover with the second sheet, and seal the edges for 10 minutes.
Brush the top with beaten egg and bake at 400 F for 35 minutes, then rest the pie for 10 minutes before cutting.

Main ingredient on sale this week? See what to make with chicken thighs, bone-in or boneless on sale.