Chicken, Leek & Thyme One-pan Pie
Chicken, Leek & Thyme One-pan Pie is perfect for when you need a hearty winter dish in a short amount of time. From start to finish, this easy recipe is prepared and baked in just 60 mins.
Ingredients
- 800 grams chicken thigh fillets, thinly sliced
- 1 large leek, thinly sliced
- 1 tablespoons fresh thyme leaves
- 1/2 cup slivered almonds
- 3 cups chicken stock
- 2 sheets puff pastry
- 2 cloves garlic, crushed
- 1 pinch salt
- 1 pinch pepper
- 1/4 cup plain flour
- 2 tablespoons olive oil
- 1 egg, lightly beaten
- 800 grams chicken thigh fillets, thinly sliced
- 1 large leek, thinly sliced
- 1 tablespoons fresh thyme leaves
- 1/2 cup slivered almonds
- 3 cups chicken stock
- 2 sheets puff pastry
- 2 cloves garlic, crushed
- 1 pinch salt
- 1 pinch pepper
- 1/4 cup plain flour
- 2 tablespoons olive oil
- 1 egg, lightly beaten
- Step 1 of 5Preheat oven to 200°C (180°C fan-forced).
- Step 2 of 5Season chicken with salt and pepper. Heat oil in a large ovenproof frying pan over high heat. Cook chicken in batches, stirring occasionally for 3 minutes or until browned. Remove chicken from the pan.
- Step 3 of 5In the same pan cook the leek, stirring occasionally for 3 minutes or until softened. Add garlic, thyme and almonds. Cook, stirring for 1 minute or until fragrant. Return chicken to the pan, add the flour and cook, stirring for 1 minute. Gradually stir in stock, bringing to the boil. Reduce heat to low-medium and simmer, stirring occasionally for 5 minutes or until thickened slightly. Season to taste. Cool for 10 minutes.
- Step 4 of 5Trim pastry to fit the top of the pan. Cut pastry off-cuts into decorative shapes. Top pie with pastry shapes, brushing with egg wash.
- Step 5 of 5Bake pie for 20 minutes or until pastry is golden. Serve topped with extra thyme.
Method
- Step 1 of 5Preheat oven to 200°C (180°C fan-forced).
- Step 2 of 5Season chicken with salt and pepper. Heat oil in a large ovenproof frying pan over high heat. Cook chicken in batches, stirring occasionally for 3 minutes or until browned. Remove chicken from the pan.
- Step 3 of 5In the same pan cook the leek, stirring occasionally for 3 minutes or until softened. Add garlic, thyme and almonds. Cook, stirring for 1 minute or until fragrant. Return chicken to the pan, add the flour and cook, stirring for 1 minute. Gradually stir in stock, bringing to the boil. Reduce heat to low-medium and simmer, stirring occasionally for 5 minutes or until thickened slightly. Season to taste. Cool for 10 minutes.
- Step 4 of 5Trim pastry to fit the top of the pan. Cut pastry off-cuts into decorative shapes. Top pie with pastry shapes, brushing with egg wash.
- Step 5 of 5Bake pie for 20 minutes or until pastry is golden. Serve topped with extra thyme.
Nutrition per serving
3422 Kilojoules
Protein50 grams
Fat52 grams
Carbs36 grams
Sugars5 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 5Preheat oven to 200°C (180°C fan-forced).
- Step 2 of 5Season chicken with salt and pepper. Heat oil in a large ovenproof frying pan over high heat. Cook chicken in batches, stirring occasionally for 3 minutes or until browned. Remove chicken from the pan.
- Step 3 of 5In the same pan cook the leek, stirring occasionally for 3 minutes or until softened. Add garlic, thyme and almonds. Cook, stirring for 1 minute or until fragrant. Return chicken to the pan, add the flour and cook, stirring for 1 minute. Gradually stir in stock, bringing to the boil. Reduce heat to low-medium and simmer, stirring occasionally for 5 minutes or until thickened slightly. Season to taste. Cool for 10 minutes.
- Step 4 of 5Trim pastry to fit the top of the pan. Cut pastry off-cuts into decorative shapes. Top pie with pastry shapes, brushing with egg wash.
- Step 5 of 5Bake pie for 20 minutes or until pastry is golden. Serve topped with extra thyme.