May 10, 2012

Chicken, Pancetta, Leek and Pea Puff Pastry Pie

Cooking dinner can sometimes be seen as a chore rather than a treat. My philosophy is to keep everything as simple as possible, but, to add a twist to give the dish a new feel. This can be easier than expected. For example with the recipe below if you changed the leeks for red peppers, the peas for olives and the thyme for basil, you have an 'Italian Chicken Pie' before you know it. Do you see how simple that was? With a basic recipe idea you can have countless dinners. 

 This recipe is perfect for a mid week dinner, it's cheap, quick and everybody is guaranteed to be happy. Puff pastry is possibly one of the best shop bought ingredients...ever. It's a great alternative to potatoes for us Irish! 

This pie can be made ahead of time. The filling can be cooked and left until needed. Once you decide you want to cook the pie just roll out the puff pastry, cover the pie and bake. You'll probably need to cook the pie for an extra 10/15 minutes just to make sure it's hot all the way through.

Embrace dinner time with family and friends! It doesn't have to be a gourmet 7 course meal. They'll just be happy you cooked a for them!


Holly x

Half the leeks and rinse well under cold water to remove the gritty sand..that's not going to taste nice in your pie!

Slice up the leeks.

Cook the pancetta in a pan until lovely and crispy...

...add the leeks, salt, pepper, thyme and sweat for 2 mins, before deglazing with white wine.

Add the flour, cook out for 3 minutes before adding the stock. The flour thickens the  lovely sauce!


Pour into a pretty dish...

...and top with a puff pastry lid, crimped at the edges.

P.s. love hearts on top add extra flavour.

P.p.s . without the hearts the pie will still taste amazing. 

Recipe, Serves 5 

5 Chicken Breast
2 Leeks
200g Pancetta Lardons
1ooml White Wine
1 Tablespoon Fresh Thyme, chopped
1 Tablespoon Dijon Mustard
1 Tablespoon Flour  
1/2 Cup Frozen Peas
2-4 Ladles Reserved Poaching Liquid
Salt and Pepper
2 Tablespoons Olive Oil
1 Packet Pre-rolled Puff Pastry
1 Egg

Preheat oven to 200°C.
Place the chicken in a pot, cover with water and poach for 15 minutes or until cooked. Reserve the cooking liquid and chop the chicken into 1 inch cubes.
Heat the olive oil in a pan and sauté the pancetta lardons until crispy.
Add the leeks and sauté for 2 minutes.
Deglaze the bottom of the pan  the white wine, cook out the wine for 1 minute.
Add the flour, Dijon mustard and thyme, cook for 2 minutes.
Begin by adding 2 ladles of the reserved cooking liquid from the chicken. 
Add the chicken and and simmer for 3 minutes.
Check for seasoning and add some more liquid if the mix isn't saucy enough for you. 
Turn off the heat and stir in the frozen peas.
Pour into a dish and brush the edges with egg wash.
Roll the puff pastry, trim to the size of your dish and lay over the top.
Crimp the edges and prick the top with a fork three times.
Decorate the top of the pie with the puff pastry trimmings and brush with egg wash.
Bake in the preheated oven for 30-40 minutes. 


  1. Hi Holly
    Thank you so very much for this stunning recipe
    I made this pie this morning for dinner tonight.
    to be honest I have already eaten a bit more of the cooked filling than I should have(all in the name of quality control you understand! :))
    I am really looking forward to the look of shock on my family's face when I tell them I made it ...promise I will not take all the credit! I suspect they will know I didnt come up with this on my own.
    ...And for dessert I am about to try out the recipe for the berry and crumb bars wish me luck x

  2. I love this comment! Hope all your cooking is going well. I love hearing feedback, really appreciate it! x