I love eating pie.
Sweet or savory it doesn’t matter as long as it comes piping hot and full of flavor I am willing to burn the inside of my mouth off for one.
The only problem with making pies though is that they have a fiddley and difficult process that involves different types of pastries and complicated steps that I just don’t have time for most days.
But then I realized that there was an easier way, which I’m going to show you today so that you can enjoy the pleasure of eating pie whenever you want, without it taking up your whole day.
Leeks cooked to a sweet caramelized state are mixed with chunks of juicy chicken pieces, swimming in a pool of white wine and salty stock.
Topped with slices of creamy centered Brie cheese that melts into a gooey mess.
This is what makes the glorious filling for this tasty pie.
The filling is then encased in a couple of sheets of puff pastry and then popped in the oven.
I love watching puff pastry transform into its risen form of light crispy layers and its pale complexion tan up to a golden brown glow.
And the best bit about this pie is the slits on the top layer that give you a sneaky peak of the glossy filling waiting to ooze out with the first bite.
To make my pie life easier I opt to use pre-rolled frozen puff pastry sheets.
Without these, I would not be able to eat pies as often as I like, but of course, if you have the time you can make your own pastry.
Serve with a simple side salad and enjoy for either lunch or dinner. Enjoy.
- 2 large square sheets puff pastry
- 1 oz 25g butter
- 1 leek thinly sliced
- 3 cloves garlic crushed
- 14 oz 400g skinless chicken breast diced into 1 inch cubes
- ½ cup white wine
- ½ cup chicken stock
- 2 tablespoons cornflour
- ¼ cup cold water
- 3.5 oz 100g brie thinly sliced
- ¼ cup parsley chopped
- 1 free-range egg lightly beaten
- salt and pepper
- Thaw pastry on bench and heat oven to 390 (200C) and line a cookie tray with parchment paper.
- In a medium sized saucepan over a medium heat, melt the butter and cook down the garlic and leek for around 8 minutes until soft. Add chicken and cook through.
- Add the wine and stock to the saucepan and continue to cook for 5 minutes. Season with salty and pepper.
- In a small bowl mix together the cornflour and water to create a paste. Add this to the chicken mixture along with the chopped parsley. Mix through and remove from heat.
- Take the first sheet of the puff pastry and place on a cutting board. Leaving a 1 ½ inch border around all sides make about 8 evenly spaced slits along the width of the pastry sheet.
- Place the second sheet on the cookie tray and spoon the chicken mixture into the center. Spread the mixture out, leaving a 1 ½ inch border. Place the slices of brie on top. With a pastry brush (or your finger), brush some of the beaten egg around this border. Place the first sheet on top of the second, press down the border with your fingers and brush the egg over the top of the pie.
- Cook for around 20 minutes until the pastry is golden brown. Let stand for 5 minutes before cutting.