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; 0.0n/a 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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Bidfood

PFD Foodservice

Countrywide

NAFDA

Superior Food Service

Unilever Food Solutions

Free Sample
Side salad, to serve

Other European

Australian

Poultry

Main Meals

Aged Care

Pies & Quiche

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