This month, fresh, home-delivery meal service, Marley Spoon has teamed up with nutritionist, chef, and founder of The Brown Paper Bag Nutrition, Jacqueline Alwill to feature some of her best winter recipes, including this hearty chicken and leek pie recipe. It’s a lighter, better-for-you take on a classic comfort food, but it’s just as delicious and satisfying as the original.
Chicken and Leek Pie with a Cauliflower Crust
Serves 2
What You’ll Need
300g Cauliflower, Portion Cut
200g Leeks, Medium Trimmed
140g Celery
320g Chicken Thigh Fillet
Small Bunch of Thyme
Small Bunch Parsley
Tsp Chicken Bouillon Stock Powder
2 Tbs Olive Oil
3 Tsp Plain Flour
1 Cup Boiling Water
1 Egg
Method:
Prepare chicken
Bring a kettle of water to the boil. Trim any excess fat from the chicken and cut into 2cm chunks. Combine half the oil, salt and pepper and chicken in a bowl and mix well to coat. Set aside. Bring a large saucepan of salted water to the boil.
Prepare ingredients
Cut the cauliflower into small florets and coarsely chop the stem. Finely chop the parsley, including the stems. Pick thyme leaves. Combine the chicken stock powder with the boiling water in a heatproof jug or bowl. Cut the celery into quarters lengthwise, then cut into 1cm chunks. Thinly slice the pale part of the leek, discarding the darker green parts.
Make cauliflower crust
Lightly beat the egg in a bowl. Cook the cauliflower florets in the pan of boiling water for 6-8 mins until soft. Drain and return to pan. Using a stick blender, process the cauliflower until smooth, then set aside.
Make the chicken and veg filling
Heat half the oil in a large frypan over medium-high heat. Cook the celery and leek for 6-8 mins or until lightly golden. Stir through thyme and parsley, then transfer to a bowl and set aside. Heat the remaining oil in the pan. Cook chicken for 6-8 mins until golden and cooked. Transfer the chicken to the bowl with the leek mixture, mixing well to combine.
Finishing the chicken and veg filling
Pour the chicken stock into the pan and increase heat to high. In a small heatproof jug, whisk the flour and 3 tbs stock until smooth. Stir in the paste into the pan for 2 mins, stirring constantly. Reduce heat to medium and stir for a further 3 mins or until thickened.
Finishing the pie
Preheat the grill to high. Add the stock mixture to the bowl with the chicken mixture and mix well to combine. Pour the pie filling into the ovenproof dish. Spoon the cauliflower mixture on top and brush with the beaten egg. Place under the grill for 5 mins or until golden.
Marley Spoon is a meal kit delivery service that focuses on quality local produce and providing instant dinner inspiration with a choice of new chef-designed recipes every single week.
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