On Saturday, while my husband was painting the living room, I was pondering whether to go out or just stay in and do some baking/cooking. Considering that we’d been away for 3 weekends in a row, I opted for staying in and alternate cooking with just lying in bed and feel the baby kicks, my new favourite pastime.
After failing miserably in my attempt to make banana bread (it just didn’t cook in the middle despite being in the oven for 1hour 20mins?!), I decided to make a chicken and leek pie for dinner..not the usual huge pot which my husband and I always end up eating in one sitting but this time I decided to go for a much smaller portion and cook veggies on the side, to give it a much healthier spin after a couple of weeks of heavy cake eating.
As I didn’t want to spend most of the evening cooking I prepped as much as I could in the afternoon (before going back to bed!). So I started with the pie itself, here’s how I made the filling:
1 clove of garlic
2 large chicken breasts, cut in small chunks3 leeks
2 tbsp of wholegrain mustard
2 tbsp of creme fraiche
1tsp of cornflour
Approx 300 ml of chicken broth
1 sheet of puff pastry
I splashed a bit of rapeseed oil in a large frying pan and added the garlic. Once the garlic started to fry a little I added the chicken and kept stirring. After 5/7 minutes I added the leeks + salt&pepper, covered with a lid and turned the heat down. Once the leeks got softer and the chicken was cooked throughout, I added the chicken broth, just enough to cover the chicken and leeks. When it got to the boiling point I added the mustard and creme fraiche and gave it a good stir. As the sauce was quite liquid I put a teaspoon of cornflour in a small bowl, added just a splash of water to make some sort of paste and then added it to the sauce to thicken it up.
I put the filling into two small oven proof dishes and left them on the kitchen counter to cool down. In the meantime I took 4 handfuls of new potatoes, scrubbed them well and then cut them into halves or quarters, depending on the size. I heated some rapeseed oil in a large frying pan and then threw in the potatoes. I added a pinch of rock salt, ground pepper and some dried rosemary and turned the heat down. Covered the pan and left the potatoes to cook for 20/25 minutes whilst stirring regularly to avoid them to stick to the bottom of the pan (I add to add a little bit more oil towards the end). When the potatoes were nicely browned and golden I just turned the heat off and left them to cool down on the counter together with the pies 🙂
Around dinner time I just added a disc of puff pastry on top of both pies and put them in the oven at 180 C degrees for 25 minutes until the top was nice and golden. I put the rest of the filling into another dish and covered it with the rest of the puff pastry – It cooked in the oven at the same time as the other two small pies and once it cooled down I just put it in the freezer for future use!
When the pies were nearly done I started re-heating the potatoes and boiled some asparagus and tender stem broccoli for 6/7 minutes as well. As I was really hungry (is it time to eat for two yet?!) I also drained two small tins of sweetcorn and poured them into a small sauce pan together with two spring onions, salt and black pepper.
It may sound like it was a lot of work but the fact that I prepped in the afternoon gave me enough time to rest in between!
Here’s what our dinner looked like: