Irish Chicken and Leek Pie
When celebrating St Patrick's Day, I love Corned Beef and Cabbage as much as most people, but this year I wanted to make something different. This is my version a traditional Irish Chicken and Leek Pie. This pie is full of fresh veggies like leeks, zucchini, and carrots. And the sauce is so simple but so flavorful - chicken stock, mustard, and sour cream (or yogurt!) The pie crust is a little "keep it simple" trick, by using puff pastry instead of pie dough. Feel free to get creative by cutting out shapes, strips, or stacking squares (like I did!) Happy St Patrick's Day, friends!
Ingredients
- 1 tablespoon Olive Oil
- 2 Medium Leeks white parts only, sliced thin
- 2 Medium Carrots finely diced
- 1 lb Chicken Breast diced in ½" cubes
- 2 Medium Zucchini shredded
- 1 Cup Chicken Stock
- 1 tablespoon Spicy Mustard
- 2 tablespoon Sour Cream or Greek Yogurt
- 2 Puff Pastry Sheets
- 1 Egg
- 1 tablespoon Water
Instructions
- Heat the Olive Oil on the stove, in a pan, over a medium heat.
- Add the Leeks and Carrots and sauté for 5 minutes.
- Add the Chicken and cook for 5 minutes, stirring occasionally. (The Chicken does not need to be fully cooked in this step. It will cook more in the next step and in the oven too.)
- Add the Stock and Zucchini; mix well. Bring to a boil then reduce heat to low. Simmer for 20 minutes, without a lid, until the liquid reduces by half.
- Remove the pan from the heat and add Mustard and Sour Cream; mix well. This is your Chicken Pie Filling.
- Transfer the Chicken Pie Filling into the pie dish.
- In a small bowl whisk Egg and Water together. This is your Egg Wash.
- Top the pie with puff pastry, pierce the pastry with a knife to create a few holes for steam to escape, and brush with Egg Wash. (Feel free to get creative with your puff pastry, add it in squares, strips, cut out designs, etc)
- Bake at 400°F for 15 minutes or until the pastry is golden.
- Serve with mashed potatoes or Irish Colcannon (half mashed potatoes, half cabbage.)