Chicken, Leek & Camembert Pie
I was idly flicking through a trashy magazine at the hairdressers when three words leapt off the page: Chicken. Pie. Camembert.
The combination of these three is a pie of such awesomeness you will make it again and again with all different flavours and combinations… Basically it’s a pie made with a thick white sauce with layers of Camembert cheese placed under the top crust before cooking. This melts beautifully in the filling leaving a chicken pie oozing with cheesy flavour.
It’s obviously not going to win a heart tick but it’s winner if you want to impress your guests… If there’s too much filling for the pie – put it in the freezer and later on pop it into a Vol-Au-Vent or roll up in a pancake… Waste nothing!
1 kg chicken thighs trimmed of fat and cut into 2 cm pieces
120 grams butter
2 leeks thinly sliced
3 cloves of garlic grated
2 tablespoons chopped fresh thyme
4 tablespoons plain flour
1 cup of white wine
1 ½ cups milk
2 cups of frozen peas
2 tablespoons sour cream
Salt & pepper to taste
Frozen puff pastry sheets defrosted
150 grams Camembert cheese
Heat a small amount of oil in a large pan and add the diced chicken thighs
Cook until the chicken is sealed all over and remove from pan
Place butter in pan and throw in leeks, garlic and thyme
Cook gently for about 5 minutes or until leak is softened
Add in the flour and cook for about 1 minute
Take the pan off the heat and add the white wine and combine thoroughly.
Add in the milk and place back on heat stirring to ensure mixture has no lumps and is smooth
Add the chicken and juices back in along with the peas.
Season with salt & pepper to taste
If mixture is too thick add in some more milk
Simmer for around 15-20 minutes until chicken is cooked
Stir through the sour cream and set mixture aside to cool
In the meantime preheat oven to 200c fan-forced
Grease a large pie dish and line with pastry using overlapping pieces if required (follow the instructions on the pack)
Fill the pie with the cooled chicken mixture.
Lay the thinly sliced Camembert cheese over the top of the chicken filling and cover with another sheet of pastry
Pinch the outline of the pie with a fork or back of spoon to seal it and poke a couple of steam holes in the top
Baste with a beaten egg and sprinkle generously with sesame seed
Turn the oven down to 180c and bake for 35-45 minutes or until pastry is golden and cooked through
Cool the pie slightly before serving
Serve with mashed potatoes or a green salad
Bon Appetit! 🙂