Recall RecipesA community table · by Paul Barbera

By Paul Barbera

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Pressure cooker chicken and leek pie

Australiancomfortfamily

Ingredients

  • 700g (1½ lb) boneless chicken thighs
  • 2 large leeks, sliced (white and light green parts)
  • 3 carrots, peeled and diced
  • 2 celery sticks, chopped (optional)
  • 3 garlic cloves, minced
  • 1½ cups chicken stock
  • 1 tsp fresh thyme (or ½ tsp dried)
  • 1 bay leaf
  • Salt and black pepper
  • 1 tbsp olive oil
  • 40g butter
  • ⅓ cup plain flour
  • ½ cup cream
  • ½ cup frozen peas
  • ½ tsp Dijon mustard (optional)
  • 1 sheet frozen puff pastry, thawed
  • 1 egg, beaten
  • A little salt

Method

  1. Set pressure cooker to SAUTE.
  2. Add olive oil and soften the leeks for 3–4 minutes.
  3. Add carrots and celery. Cook another 3 minutes.
  4. Add garlic and thyme and stir for 30 seconds.
  5. Add chicken thighs, chicken stock, bay leaf, salt and pepper.
  6. Secure the lid and cook on HIGH PRESSURE for 8 minutes.
  7. Allow 5 minutes natural release, then carefully release remaining pressure.
  8. Remove the chicken and shred or chop into chunky pieces.
  9. Remove the bay leaf.
  10. In a separate saucepan, melt the butter.
  11. Stir in the flour and cook for 1–2 minutes.
  12. Gradually whisk in some of the hot cooking liquid until smooth.
  13. Add the cream and Dijon mustard.
  14. Pour the sauce back into the pressure cooker.
  15. Return the chicken and add frozen peas.
  16. Stir everything together on SAUTE until thick and creamy.
  17. Preheat oven to 400°F (200°C).
  18. Transfer chicken filling into a large ovenproof baking dish.
  19. Roll out the puff pastry to cover the top of the dish.
  20. Lay pastry over the filling, leaving a little overhang.
  21. Brush generously with beaten egg.
  22. Cut two or three small slits in the pastry to allow steam to escape.
  23. Bake for 18–25 minutes until puffed and deep golden brown.
  24. Rest for 5 minutes before serving.

Notes

The consistency should be like a thick, creamy stew, not a soup. Add a little extra flour mixture if needed. Lovely with green beans, steamed broccoli or a simple green salad. Only pastry on top. The filling is completely cooked before it goes into the oven, so you're just baking the pastry until golden.

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