Creamy Chicken & Leek Soup Pie
3 min read
Daniel Harding
Is it a casserole? Is it a stew? Is it a pie or soup? The fact is, its none of these above! We’ve created a soup-pie, a hybrid of two winter warmers to create the ultimate in comfort food.
This recipe gives you everything you crave from a pie, without waiting ages for it to bake and has zero chance of a soggy bottom. We cook the thick soup like chicken and leek filling in a big pot until the chicken is irresistibly tender and is surrounded by a rich, flavourful sauce. Then a sheet of puff pastry is baked for just 12 minutes until golden, buttery and beautiful.
Once laid onto of the soup, the only question remains is how you will dive through it?
Advertisement – Continue Reading Below
Makes:
4
Prep Time:
0
hours
15
mins
Cook Time:
1
hour
15
mins
Total Time:
1
hour
30
mins
skinless chicken thighs
onion, finely chopped
large leek, halved and finely sliced
celery stick, finely diced
medium potatoes, peeled and cut into 1cm cubes
medium carrots, peeled & cut into 1cm cubes
chicken stock cube mixed with 800ml boiling water
tbsp.
flat leaf parsley, finely chopped
g
ready rolled puff pastry
This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.
- In a large saucepan, add the chicken thighs, 1 tsp salt, black pepper and 3 thyme sprigs. Cover the chicken with cold water and place over a medium heat. Bring to a simmer and cook gently for 20 minutes or until the chicken is cooked through. Remove chicken thighs from the water and set aside to cool.
- In a large pan set over a medium heat, add the butter and olive oil. Once the butter has melted and foaming, add the onion, leek, celery, garlic, salt, rosemary and remaining thyme. Stir and cook for 10 minutes, or until softened and starting to caramelise.
- Next, add the wine and simmer for 5 minutes or until reduced by half. Add the flour and stir through the veggies. Continually stir and cook out the flour for 2 minutes.
- Preheat the oven to 220°C (200°C Fan.) Line a large baking tray with greaseproof paper.
- Pour over chicken stock. Stir and bring to a simmer and cook for 2-3 minutes or until thickened slightly.
- Meanwhile, remove the chicken meat from the bone and add to your thickened sauce. Add the carrots and potatoes, stir thoroughly, return to a simmer, cover and cook for 20 minutes.
- To make your puff pastry lid, unroll your puff pastry and cut into the same shape of your saucepan. (If your pan has a lid, this is useful to trace around.) Place onto your lined baking tray, egg wash and sprinkle with salt. Bake in the oven for 12-15 minutes, or until puffed and golden.
- Before serving, ensure the potatoes and carrots are tender and place the puff pastry over the top. Serve and enjoy!
Advertisement – Continue Reading Below
