Chicken and Sweet Leek Pie

I put a chicken pie in my menu this week and finally got to try it tonight . It was taken from Jamie Oliver’s cook book . It looks delicious and it seems like the preparation was pretty easy . It was not easy , especially when you have boneless meat , it took me a while because i had bone in meat , i chose to use chicken legs , and i had to de-boned all of them to make enough for it . Wasn’t hard at all , in fact i thought this was quicker than making chicken pot pie . I cut bunch of thyme from my garden , although it’s early spring , i found some green leaves started to grow , i was lucky , especially this week it’s been so cold !!

Anyway , chicken and sweet leek pie took about probably an hour and a half including the preparation ( it would have been quicker to use boneless meat as i mentioned before ) . The result though was a very delicious pie , amazingly , there was barely anything there , didn’t even have to use garlic , or onion , but we used sweet leek which has better and sweeter taste than regular onion . Thyme is a must though .

You will need :

2 lbs of boneless chicken thighs / breast , your preference

2 medium carrots , chopped roughly

3 celery sticks , chopped

2 leeks , cut half inch

bunch of thyme leaves

about 3/4 – 1 c. of white wine

1/2 cup of water

1 1/4 cup of milk

9 oz sausage

1. Cut the chicken into bite size , in a pot , heat olive oil , add chicken , carrot , celery , leek and thyme ,cook about 15 minutes on a very low heat . Add 2 tbsp. of flour , cook about couple of minutes .

2. Turn the heat up , add the white wine , milk and water , salt and pepper . Cook on low for 30 minutes . Mixture should he a little loose but thick enough .

3. Crumble sausage or make small balls of sausage , brown them on a skillet .

4. In a pie dish , pour the chicken mixture , add the sausage on top and cover with puff pastry .

5. Bake at 425 F , for 30 minutes . Brush the top of the crust with egg  yolks before baking .