We eat a lot of chicken in our home which means I have to find many different ways of serving it to keep it interesting. There is a great discounted meat store that I pass by three days a week on the way to my son’s kindergarten. I buy in bulk and freeze whatever is on special at the time. They don’t just sell chicken, but it is by far my favourite of their products. The quality of this chicken is amazing, what’s more, it’s free-range and in fact is the very same product you find in Nosh and Farro Fresh with identical packaging, but at heavily discounted prices. I’m all for that!
Before I had children, I used to find it difficult to justify the extra expense of free range chicken (which is entirely ridiculous if only for the reason that we were both working back then and could therefore afford it more than we can now!). As with so many things that change when you have children, I now would never consider feeding them anything but! So, stumbling upon this incredibly-well-priced meat goods store was an answer to prayer.
This pie recipe came about after running out of time one afternoon last week to make pastry from scratch, realising I had no store-bought pastry in the freezer and being pretty adamant on having Chicken & Leek pie for dinner come hell or high water! The mashed potato on top was perfect and was a much easier way to prepare the meal to be honest. It was a great complement to the creamy chicken and leek goodness underneath. As is always my test, my littles loved it and the Mr is always up for potato & cheesy topped goodness.
- 75 grams butter (divided)
- 500 grams boneless/skinless chicken thighs, sliced
- 1 large red onion, diced
- 1 large leek, washed and sliced
- 1/2 t dried thyme
- 1/3 C plain flour
- 3 1/2 C chicken stock
- 1 T Dijon mustard
- salt & pepper
- 4 medium sized potatoes, boiled, mashed and seasoned
- 1/2 C grated cheese (I use Edam)
- Grease a large pie or oven proof dish.
- Melt 50 grams of butter in a heavy bottomed pan over medium heat.
- Add chicken thighs and brown for approximately 5 minutes. Remove from the pan and set aside.
- Add the onion and leek to the pan with the thyme and sauté until softened. Remove from the pot and set aside with the chicken.
- Melt final 25 grams butter to the pan. Add flour and form a roux. Cook for 2 minutes, stirring constantly.
- Slowly add the chicken stock, one cup at a time, and continue to stir or whisk, until a thick sauce emerges.
- Return the chicken, leek and onion mixture to the pan and cook for 15 minutes over medium heat, stirring occasionally and ensuring sauce doesn't stick on the bottom.
- Add the mustard and stir to combine. Season with salt and pepper to taste.
- Spoon mixture to pie or casserole dish and top with the mashed potato.
- Sprinkle over cheese and grill for 10 minutes until cheese is bubbling and golden.
- Top with mashed kumara for an alternative topping, or line pan and cover with pastry for a traditional pie.