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Let’s talk about pie for a few moments. I have rarely met anyone who doesn’t like it. Not surprising, considering it’s classic comfort food for so many around the world. Just off the top of my head I’m thinking empanadas from South America, fabulous fruit-packed pies from the USA, beef and ale pies from cozy English pubs (Mr. Scrummy highly approves of these) and those simple and yet ridiculously delicious warm feta cheese pies I stuffed myself with on my recent trip to Greece. Oh, and let’s not forget the traditional Aussie meat pies that I learnt to love while living in Australia recently, with a big blob of tomato ketchup squirted on the top, of course (great recipe for these here on Nagi’s fabulous blog Recipe Tin Eats – thank you, Nagi!)
For you fact monsters out there, I couldn’t resist taking this a bit further and looking up some crazy pie facts … just for fun. So apparently pies have been around in some form since the ancient Egyptians, Greeks and Romans and since the 12th century in England and the colonists in America, but the crusts of many of these first pies were never eaten – they were just there to hold the filling in place. The strangest fact I found was that the wealthy English used to be served ‘surprise pies’ that live animals would pop out of! Erm … weird and very freaky.
Anyway, enough of the fast (& strange) facts … as fabulous as pie in most shapes or forms is, we all know it doesn’t usually make the healthiest of meals. Which is why I was pretty pleased to be given this recipe (from a supermarket website of all places) which uses low-fat ingredients and small squares of pie crust to put just on the top of the pie instead of having an all-encasing crust on the bottom, up the sides and on the top. And don’t worry, not a live chicken popping out of the pie in sight. 😉
The idea is to dot the pastry squares all over the pie dish so that they overlap in places but don’t cover the whole of the top of the pie filling. To be honest the dish I used was a little on the small side which is why my pie squares overlapped a little more than they ideally should – but really, it doesn’t matter. Totally up to you!
As for the filling, well, it’s super easy. You just soften leeks and pre-cook chicken pieces for a few minutes, then add semi-skimmed (or skimmed if you like) milk and stock and let the mixture cook for a while. After this, you add a bit of corn flour to thicken up the filling and then dump in frozen peas and broccoli (= lots of veggie goodness). Finally, you stir through a little low fat cream cheese for a bit of extra flavour and creaminess. Bake for about twenty-five minutes and there you go – a very easy, sort of light and yet super comforting and tasty meal. It’s perfect for those mid-week nights when you feel like something tasty but don’t want to go to an awful lot of effort. Which is basically every week night around here!
Serves: 4
- a little olive oil, for cooking
- 500 grams/17.6 ounces leeks, chopped and washed thoroughly (I used 3 leeks)
- 400 grams/14 ounces chicken breast, chopped
- 250ml/8.8 fl. ounces chicken stock
- 250ml skimmed or semi-skimmed milk, plus a little extra
- 4 level tablespoons corn flour
- 300 grams/10.5 ounces frozen peas
- 300 grams/10.5 ounces frozen broccoli, cut into smallish pieces
- 30 grams/1 ounce (about a tablespoon) low fat soft cheese (could be the kind with garlic & herbs, if you like)
- a good sprinkle of mixed herbs
- salt & pepper
- about 160 grams/5.6 ounces ready rolled puff pastry (I used ½ of a 320 gram/11-ounce pack)
- Preheat the oven to 200C/390F. Heat a splash of olive oil in a large saucepan, then soften the leeks and cook the chicken for about 5 minutes.
- Add the stock and milk to the pan and leave to simmer for 10 minutes, until the chicken is cooked through.
- Mix the corn flour with a little water, milk or stock and add to the pan slowly. Let the mixture cook and thicken for a couple of minutes. (see note below)
- Stir in the peas, broccoli, soft cheese, herbs, and a good sprinkle of salt and pepper, then tip the mixture into a large pie dish or baking dish.
- Cut the pastry sheet into 12 equal squares, then scatter them all over the pie filling. They should overlap in places but not cover the whole pie. Brush lightly with milk and bake for 25 to 30 minutes or until the crust is golden.
Try not to overlap the pastry squares too much (like I did!) If you do, the pastry that's on the bottom layer won't cook so well.
You can use ‘sauce thickening flour’ instead of corn flour if you can find it where you are (use 2 tablespoons only though).
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These squares of dough on top of this is just beautiful!! And yeah, I am a huge fanatic of pie and cannot say how much this dinner pie is making me happy.
Hi, Zainab … well, I’m just delighted to have made you happy today!! 🙂
haha I liked all your pie facts! Like fun facts for cooking! 🙂
This looks so so good. And nice and comforting. It’s been so cold here lately – looks perfect for cuddling up on the couch with a big bowl.
Isn’t winter just the beeest excuse for eating loads of big bowls of comforting nosh? Glad you enjoyed the facts, Ashley!
I like to hear the work “skinny” in my favorite dishes! The patched pie crust looks so beautiful and delicious!
By the way, it seems like I’m gonna cook your recipe for our group blog hop. I’m so excited! It’s really difficult to choose, because you have so many wonderful dishes that I want to try. And now I think I might cook this chicken pie 🙂
Aw, thank you for the lovely compliment, Maggie! I’m delighted that you’re the one who’s going to cook one of my recipes … I hope you aren’t disappointed!
Hi Helen! I’ve never added leeks before to my chicken pot pie! Thanks for sharing this. I’ve done the patchwork top before, and my kids just swoon over it, but I love how you’ve “healthified” the pie a bit. Looks absolutely scrumptious. Perfect timing too! I’m actually making a chicken pot pie for my daughters birthday tomorrow! Have a fabulous week.
Oh, that’s wonderful that I got the timing right here for you, Laura. Do try popping some leeks in your pie next time. They work sooo well!
Oh my goodness, patchwork pies are my favorite! I cannot get enough of the creamy filling, the veggies, and then the golden flaky crust. That combo is simply unbeatable! I’ve always wanted to try leeks – how do you feel about delivering this to me tonight Helen?? 😉 Lovely recipe lady, pinned!
Maybe I could pop one over to you in a little battery-powered freezer, Mary Frances … or maybe you could just have a go at making your own. It’s so so simple, I promise. Have you really never tried leeks? Are they not so popular in the US? Anyway, yes, do try them – and make this pie to put them in!
Petits pois et poulet? C’est une bonne idée ! Tellement que j’ai fait presque pareil 😉
Ton pie a l’air exquis !
Merci, Eva! Les grands esprits se rencontrent! 🙂
There really is something so comforting about a good pie and I love it topped with puff pastry. Great recipe and I love your pie facts 🙂
Thanks, Janette … just couldn’t resist the facts!
I love the patchwork – so beautiful! And oh that filling looks wonderful! Truly a perfect comfort food 🙂
Thank you, Kathleen! I must admit it’s a fairly pretty pie … glad you like it, too!
Fun pie facts (and pie itself!) are my favourite! Love that golden topping! xxx
Hi, Consuelo … glad you enjoyed the facts (and the pie itself, of course!) 🙂
My husband is a pie fanatic! Any shape, any form. He would love this. So pretty too, Helen! You will make him very happy.
Thanks, Lori! It’s easy to make my husband happy with a pie, too, so I thought I’d better find a slightly healthier one!
I am sooooo with you. Pies in any form, any cuisine….bring it on. Stuff the diet, give me another empanada!! So obviously I am loving this. Skinny pie? BRING IT ON! Adore the patchwork!! 🙂
Ha … totally with you, too. I’m just kidding that I like skinny pies … just love the fattiest ones really 🙂 Although this skinny version is very tasty, too …
I had no idea that pies had been around for so long!! Crazy. I can certainly see why they’ve stood the test of time. This is the ultimate comfort food…and i love your crust topping design!
I never thought of it like that. There must be something really really good about pies for them to have endured so long!!
Great recipe, comforting and delicious! Love pies, but rarely make them, this should change! Great idea sharing some facts about pies 🙂 Pinned!
Thanks for pinning, Mira! This recipe will definitely make me get the pie dish out a bit more often!
Oh wow, this looks just fabulous! It’s 9 o’clock in the morning – would it be weird to have this for breakfast? 😉
Nah! Food bloggers’ privilege! 😉
I love pie — savory or sweet! And the filling in here with the chicken, leeks, and peas looks so delicious! I don’t make savory pies enough at all, and I really need to change that!
Hello, Marcie …I’m a pie-lover, too, but always feel like they’re tricky to make on a week-night. It’s so easy to just throw the pastry squares on the top of this, though – that’s why I like it so much!
This is comfort at its finest!! And it’s just so pretty! Loving this, Helen!!
Hello, Annie, and thank you! 🙂
Oh, yes to pies – of course, in NZ and Australia they are almost the national dish:) Love the way you have topped this one – may have to borrow it sometime:)
I just loved those Aussie pies when I lived in Australia, Rachel. I honestly had no idea they were so popular before going there, though! It’s a great idea to squirt the tomato ketchup on the top!
First – I love your combo of chicken and leek and, Second, those “patches” look so elegant! Love this!
Happy you like it, Shashi! We polished this off last night – it freezes great!
Count me in as one who loved reading those pie facts! Learn something new every day! These pictures are making me so hungry for dinner, nevermind I’ve already eaten and it’s just about bed time. This is exactly the kind of meal I crave, and I love that you’ve lightened it up! Definitely giving this one a go soon!
Happy I pleased you with this one, Alyssa! There’s nothing like a good pie … all the better if it’s a bit healthier. I’ve still got all the ingredients for this pie lying around, so I’ll join you in making it soon, too! 🙂