Chicken and Leek Pie

Name: Chicken and Leek Pie
Yield: 10
Ingredients: 50.0ml Canola oil; 1.5kg Chicken thigh fillets, trimmed and cubed; 1.0x Onion, chopped; 3.0x Leeks, sliced; 1.0l Water; 10.0g Tarragon, chopped; 10.0g Flat leaf parsley, chopped; 500.0g Puff pastry sheets; 2.0x Eggs, lightly beaten; 80.0g KNORR Roux 1.8kg; 0.0[_] Side salad, to serve

Perfect comfort food for your residents. Boost the roasted onion and garlic flavour of this classic with KNORR Intense Flavours Roast Umami.

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What you need

Canola oil 50.0 ml
Chicken thigh fillets, trimmed and cubed 1.5 kg
Onion, chopped 1.0 x
Leeks, sliced 3.0 x
Water 1.0 l
Tarragon, chopped 10.0 g
Flat leaf parsley, chopped 10.0 g
Puff pastry sheets 500.0 g
Eggs, lightly beaten 2.0 x
KNORR Roux 1.8kg 80.0 g
KNORR Roux 1.8kg
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Unilever Food Solutions

Bidfood

Free Sample
Side salad, to serve

Poultry

Other European

Aged Care

Pies & Quiche

Local Favourites

Main Meals

Perfect comfort food for your residents. Boost the roasted onion and garlic flavour of this classic with KNORR Intense Flavours Roast Umami.

...

Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Chicken Filling
- Heat oil in a large pan over high heat. Brown chicken, then remove and set aside.
- Add onions and leeks to the pan with a little extra oil. Sauté until softened.
- Return chicken to the pan. Add water, tarragon, and parsley.
- Add KNORR Roux and bring to a boil. Simmer until chicken is cooked through.
Pie
- Divide the filling between pie dishes. Cover each dish with a puff pastry sheet and trim around the edges.
- Brush surface with an egg wash. Bake in combi oven at 180˚ C until the top is puffed and golden.
- Serving suggestion: Complete the dish with a side salad.