MKR Recipes Episode 5: Lol and Lil’s Chicken & Leek Pot Pie

Ingredients

1 egg, lightly beaten

Poppy seeds, to sprinkle

Know the news with the 7NEWS app: Download today

Pie filling

400ml chicken stock

35g cornflour

1 tbs olive oil

1 onion, finely chopped

1 leek, thinly sliced

2 garlic cloves, crushed

200g bacon, coarsely chopped

500g chicken thigh, coarsely chopped

200ml cream

3 tbs Dijon mustard

Hot water pie pastry

200ml water

150g butter, chopped

450g plain flour

½ tsp salt

2 eggs

Spinach, peach & pine nut salad

2 tsp olive oil

2 tsp balsamic vinegar

1 firm ripe peach, cut into wedges

50g baby spinach

25g shaved parmesan

2 tbs pine nuts, toasted

Method

1. To make pie filling, combine ¼ cup of the chicken stock with the cornflour in a cup.
2. Heat oil in a large saucepan over medium heat. Cook onion, leek and garlic until soft. Add bacon and chicken. Cook, stirring occasionally, for 10 minutes. Transfer to a large bowl.
3. Add remaining stock to same saucepan over medium heat. Add cream, mustard and cornflour mixture. Bring to a boil. Boil gently until thickened. Stir in chicken mixture. Divide mixture among four pie tins, ramekins or ovenproof dishes.
4. Preheat oven to 180C.
5. To make pastry, place the water and butter in a saucepan over medium heat. Bring to the boil.
6. Sift flour and salt into a bowl. Add the water mixture and stir to combine. Add the eggs and mix to form a dough. Wrap in plastic wrap and set aside for 30 minutes to rest.
7. Roll out dough on a lightly floured surface until about 5mm thick. Cut out rounds a little bigger than your pie dish tops. Brush with beaten egg and sprinkle with poppy seeds.
8. Bake for 30 minutes or until pastry is golden and crisp.
9. To make salad, whisk oil and vinegar in a large bowl. Season. Add remaining ingredients and toss to combine.
10. Serve pies with salad.