Name: Chicken and leek pie
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 6 chicken drumsticks, skin removed; 80 gram butter; 1 leek, pale section only, thinly sliced; 400 gram kumara, peeled, cut into 1cm cubes; 1 clove garlic, crushed; 1/4 cup plain flour; 1/3 cup chopped flat-leaf parsley; 4 slices day-old white bread, crusts trimmed, cut into 1cm cubes; 1/3 cup shredded parmesan

Chicken and leek pie

Creamy chicken and leek pie is simply delicious and is comfort food at its best. Topped with croutons and baked until golden, this scrumptious homemade pie is a thing of beauty.

Serves 4

Prep

15M

Cook

45M

Total

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Ingredients

6 chicken drumsticks, skin removed

80 gram butter

1 leek, pale section only, thinly sliced

400 gram kumara, peeled, cut into 1cm cubes

1 clove garlic, crushed

1/4 cup plain flour

1/3 cup chopped flat-leaf parsley

4 slices day-old white bread, crusts trimmed, cut into 1cm cubes

1/3 cup shredded parmesan

Method

1.Place chicken in a large, deep frying pan. Add 2 cups water. Bring to the boil. Reduce heat; simmer, covered, for 25 minutes. Remove from heat. Cool for 10 minutes.

2.Transfer chicken to a chopping board; reserve cooking liquid. Remove meat from bones. Discard bones; roughly shred meat. Wipe pan clean.

3.Preheat oven to 180°C (160°C fan-forced). Grease a 25cm (top measurement), 7-cup pie dish.

4.Melt 60g butter in a large frying pan over moderate heat. Cook and stir leek and kumara for 5 minutes. Add garlic; cook and stir for 30 seconds or until fragrant.

5.Sprinkle flour over vegetables. Cook and stir for 2 minutes or until sauce thickens. Stir in reserved cooking liquid. Bring to the boil. Reduce heat; simmer for 3 minutes or until sauce thickens. Remove from heat. Stir in chicken and parsley.

6.Melt remaining butter. Place bread in a medium bowl; drizzle with butter. Add parmesan; toss to combine.

7.Spoon chicken mixture into prepared dish; top with bread mixture. Bake for 10 minutes or until top is golden.

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Ingredients

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