Set your main menu in Appearance > Menus

Toggle navigation
Return to Previous Page

Creamy Chicken & Leek Pie with Crepes Suzette

Chicken

Creamy Chicken & Leek Pie with Crepes Suzette

09/01/2020

Main:  Creamy Chicken & Leek Pie
Women’s Weekly Winter Weeknights Pg. 31

Dessert:  Crepes Suzettes
Taste Recipe

“If you’re afraid of butter, use cream.”…. Julia Child

Hi Everyone,

Hope you are all fabulous and settling into 2020 with ease.  It’s always difficult to adjust to a new year and it starts off slowly but in no time at all we find ourselves preparing for Easter and another excuse for a family celebration – okay did I scare you???

Well this week the MAV decided that he would like to have a go at this Wine Wednesday thing from start to finish and who am I to deprive someone of the joy of cooking for the people they love.  This Chicken Pie is very creamy and the family just love it (the MAV has cooked it before on a number of occasions).  BTW have I mentioned that I am lactose intolerant?  Don’t think I have, so I will say here that everything using cream, milk, cheese is the lactose free variety and without hesitation I can say it does not affect the taste in any way whatsoever.

So getting back to the MAV.  When I asked him what vegies he was serving with this simple, yet delicious pie – he said “what vegetables?  If you want veg, you will have to do them”. Hmmmmm.  Okay fair enough so not wanting to get in the way of the super chef, I did a very simple platter of new potatoes, beans and carrots.

What I love about this recipe is that for the novice cook it is very simply prepared and looks wonderful.  The MAV always feels that he has achieved great cooking heights when he does this and of course, as far as I’m concerned he has.  The filling can be made a day ahead so if you have people coming over after work, you only have to prep some veg and put the pastry tops on the pies, pop them in the oven and voila!  The MAV unfortunately stretched the pastry a little too much and we had a couple of little holes but it didn’t affect the taste. These little pies got 9/10 – a real family winner.

Now, the crepes can also be made the day ahead and just separate each crepe with grease proof paper and then cover the lot with glad wrap to make them absolutely air tight so that they don’t dry out.  These have a  cointreau/brandy sauce but you can use whatever liquors you have in the cupboard.

Another thing to ju ju them up is to add chopped berries at the “frying” step.  This not only adds colour but flavour.  Ice cream and cream on top with the beautiful sauce drizzled over and it is equal to anything I have tasted in a restaurant.  12/10 for these babies (now I’m jealous!).

Until next time…

From my table to yours with love x

Creamy Chicken & Leek Pie

  • 1 tbsp olive oil
  • 800 g chicken breast fillets (chopped coarsely)
  • 2 bacon rashers (sliced thinly)
  • 1 small leek (trimmed, sliced thinly)
  • ½ c dry white wine
  • 1 sheet ready-rolled puff pastry
  • 20 g butter
  • 1 tbsp plain flour
  • 300 ml cream
  • ½ c milk
  • 1 egg (lightly beaten)

  1. Preheat oven to 200°c/180°c fan-forced. Grease four 1¼ cup ovenproof dishes.

  2. Heat oil in large frying pan; cook chicken, uncovered, until cooked through. Remove from pan; cover.

  3. Meanwhile, cook bacon and leek in same heated pan, stirring, until leek softens. Add wine; cook, stirring, until liquid is reduced by half.

  4. Quarter pastry sheet; cut circles from each quarter slightly larger than the top of the dishes.

  5. Melt butter in medium saucepan; add flour; cook, stirring, until mixture thickens and bubbles. Gradually stir in cream and milk until mixture boils and thickens. Stir in chicken and leek mixture.

  6. Divide mixture among dishes; press pastry rounds over dishes; brush with egg. Cut a slit in each pastry top; bake about 20 minutes or until lightly browned.

 

Crepes Suzette

  • 100 g plain flour
  • pinch salt
  • 1 egg
  • 300 ml milk
  • 1 tbsp unsalted butter (melted plus extra to fry)
  • ice cream to serve

The Sauce

  • 100 g caster sugar
  • 35 g unsalted butter
  • 150 ml orange juice
  • 1 orange (zested)
  • 3 tbsp grand marnier or cointreau
  • 2 tbsp brandy

  1. Place first six ingredients in a food processor and whiz until combined and mixture forms a smooth batter. Pour into a jug and let sit for 30 minutes. Heat a small frying pan over medium-high heat. Carefully brush the pan with a little melted butter. Tilting the pan slightly, pour in enough batter (about 2-3 tablespoons) to just cover the base. Cook for 1-2 minutes until base of the crepe is lightly browned.

  2. Carefully flip the crepe to brown the other side. Transfer to a plate and repeat until batter is used.

  3. To make the sauce, heat sugar and 1 tablespoon water in a frying pan over low heat, stirring to dissolve sugar. Add butter, increase heat to medium and cook for 4-5 minutes until golden brown. Add orange juice and zest and simmer for a few minutes. Pour in liqueur and brandy and stir to combine. Dip a crepe into the sauce, then fold it into quarters and place on a serving plate. (We folded the crepes and sat them in the sauce spooning it over the crepes until it had warmed through)

  4. Repeat with remaining crepes, serving 2 per person. Serve with ice-cream and cream.

 

Tags , , ,

About Author

Wendy

Related posts

Comments are closed

 

 

 

Trying recipes from the myriad of cook books and Delicious Magazines that I had accumulated over the years, coupled with a young Pinot Grigio, this is Wendy's Wine Wednesday.

MOST INTERESTING

Chicken Marbella & Tiramisu Self Saucing Pudding

30/06/2022 Comments Off on Chicken Marbella & Tiramisu Self Saucing Pudding

Roman Chicken with Creamy Mash & Mango Coconut Slice

24/03/2022 Comments Off on Roman Chicken with Creamy Mash & Mango Coconut Slice
JOIN THE NEWSLETTER

© 2019 - All Rights Reserved.