Creamy Chicken and Leek Pie

Who doesn’t love a good pie? Come on, we’re kiwis.

Since arriving in London to a fairly cold Winter (for me), I’ve been looking for some heartwarming classics that are easy to prepare and taste great too.

This recipe is very simple, and tastes absolutely delicious. You can top it with puff pastry, filo,  mashed potato or kumara (sweet potato), or simply spoon into a couple of bowls. This one is worth trying! Enjoy.

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Creamy Chicken and Leek Pie
Serves 4

  • 1 tbsp butter or oil spray
  • 650 grams chicken breasts, cut into bite-sized pieces
  • 4 leeks, thickly sliced
  • 2 tbsp flour
  • 250 grams chicken stock
  • 100 ml cream
  • 3 tbsp tarragon, chopped
  • Puff or filo pastry (optional)
  1. Preheat oven to 180C.
  2. Spray a large frying pan with oil and set over a high heat.
  3. Add the chicken and cook for 2-3 minutes; turn often until browned all over. Transfer to a bowl.
  4. Cook the leeks over medium heat for 2 minutes.
  5. Cover with a lid, reduce the heat, and gently cook for 2-3 minutes, until very soft.
  6. Return the chicken to the pan and increase the heat to high.
  7. Sprinkle the flour into the pan and cook for 2 minutes, stirring constantly so that the flour coats the chicken and leeks.
  8. Gradually add the chicken stock, stirring all the time. Bring to the boil, then stir in the cream, tarragon and parsley. Season well.
  9. Reduce the heat and gently simmer until thickened. Remove from heat and let cool. Spoon the mixture and ovenproof dish.
  10. Fold pastry over the top of the pie and gently press down around the edges with the tines of a fork to seal.
  11. Put the pie dish on a baking tray and cook in the preheated oven for about 30 minutes until the pastry is golden.
  12. Serve with a coleslaw, or salad.

Thai Red Chicken Curry

Thai food is a winner at any dinnertime. The unusual flavour combinations make this style of food a great variation for families tired of the standard ‘meat and three vege’ dishes that grace so many New Zealand dinner tables!

I’ve been making my Mum’s Thai red curry for several years now so I’ve pretty much got it down pat. Over the years, I’ve tweaked my recipe to make it even tastier. I think I’ve finally hit upon the right combination of ingredients that makes it as good as the red curry that you can get in any Thai restaurant.

This recipe uses very few ingredients so is not complicated at all. I find it is such a great meal to put in the freezer for those weeknights when you get home and you’re a little tired, hungry, irritable, cold…….yes, you get the picture!

Although I tend to use chicken, pork and beef would work just as well. Regardless of the meat choice and side ingredients used, red curry is just so satisfying!

Thai Red Chicken Curry

  • 45 grams butter
  • 1 onion
  • 1/2 tsp garlic, chopped finely
  • 1 red pepper
  • 3 tsp red curry paste
  • 1 tsp cumin
  • 2 Tbsp flour
  • 2 cups chicken stock
  • 500 grams lean chicken breasts, chopped

Melt the butter slowly in a heated fry pan. Cook the onion, garlic and red pepper. Add the curry paste, cumin and flour. Stir in the chicken stock and simmer until the mixture boils. Add chicken and simmer for approximately 3 minutes so the chicken is heated through.

Take off heat and service with boiled rice. I’m not sure if this is a traditional thing or just something my Mum read/saw in a magazine but like her, I serve mine with a serving of sliced banana mixed roughly with one tablespoon of coconut. This tends to ease the spiciness that comes through from the paste. Sprinkle a small handful of peanuts over the plated curry and voila!