Chicken, Leek and Sage Pie
This deliciously warming Chicken, Leek and Sage Pie recipe is the perfect bake for slowing down and sharing a golden moment with family and friends during the busy festive season. Made with our Graham’s Gold Top Jersey Milk for an extra creamy and decadent taste.
Prep time
30 minutes
Cook time
40 minutes
Difficulty
Medium
Servings
Serves 2
Instructions:
- Preheat oven to 200C.
- To poach the chicken, place the chicken breast and thigh in a saucepan with the milk and a pinch of salt.
- Bring to a gentle simmer and poach for 10–12 mins, until cooked through.
- Remove the chicken and reserve the milk.
- Shred or cube the chicken into bite-sized pieces.
- In a large pan, melt the butter and cook the leek and onion until soft.
- Stir in the flour and cook for 1 min.
- Gradually pour in the reserved poaching milk, whisking until smooth.
- Bring to a simmer and cook 1–2 mins until thickened.
- Turn off the heat and stir in the cheese until melted.
- Season with salt and pepper, then add the mustard, thyme, and sage.
- Fold in the chicken gently to combine and transfer to the pie dish, then allow to cool slightly.
- Roll out the pastry into a large rectangle. Cut a 1cm strip to fit the rim of your pie dish.
- Brush the rim with egg wash, press the strip on top, egg-wash the strip, then lay the pastry sheet over the top.
- Trim excess, crimp edges, and cut a small cross in the centre.
- Insert a small foil “steam funnel” into the cross.
- Decorate with pastry leaves and brush all with egg wash.
- Place dish on a baking tray and bake 35–40 mins until puffed and golden.
Ingredients:
20g Graham’s Butter
200ml Graham’s Dairy Gold Top Jersey Milk
1 Leek, Sliced
1 Onion, Quartered and Thinly Sliced
1 Chicken Breast & 1 Chicken Thigh, Skinless and Boneless
15g Flour
1 tsp Dijon Mustard
1 Sprig of Thyme
4–5 Sage Leaves, Finely Chopped (plus extra for garnish if desired)
20g Mature Cheddar
Salt & Pepper
½ Sheet Puff Pastry
1 Egg (for egg wash)