Air-Fried Chicken & Leek Pie

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Equipment

Ingredients

Prep Time: 25 minutes / Cook Time: 20 minutes / Yields: 6 servings

For Poaching the Chicken:

  • 2 cups chicken stock
  • 1¼ pounds boneless skinless chicken breasts

For the Pastry:

  • 2 sheets frozen puff pastry thawed
  • 1 egg beaten lightly
  • Cooking spray

For the Chicken Filling:

  • ¼ cup butter
  • 1 large leek thinly sliced
  • 2 stalks celery finely chopped
  • 2 tbsp all-purpose flour
  • 2 tsp thyme leaves
  • ½ cup milk
  • 1 cup heavy whipping cream
  • 2 tsp whole-grain mustard

Instructions

Poach the Chicken:

  • In a medium saucepan, bring the chicken stock to a boil.
  • Add the chicken breasts and return to a boil.
  • Reduce the heat and simmer, covered, for about 10 minutes, or until the chicken is thoroughly cooked.
  • Remove the pan from heat and let the chicken stand in the poaching liquid for 10 minutes.

Preheat and Prepare:

  • Preheat a 5- or 6-quart air fryer to 350°F for 3 minutes.
  • Stack the two puff pastry sheets on top of each other.
  • Place a 6-inch x 8¾-inch, 6-cup rectangular dish over the pastry stack and cut around it to create a rectangle of the same size.
  • Cut four slits crossways in the center of the pastry.
  • Alternatively, use another sized dish, but make sure it is no larger than the pastry sheet.
  • Brush the pastry with the beaten egg.

Air Fry the Pastry:

  • Carefully remove the air-fryer pan and basket.
  • Spray the basket with cooking spray and place the pastry in the basket.
  • Return the pan and basket to the appliance.
  • Cook at 325°F for 15-18 minutes or until the pastry is puffed and deep golden.

Prepare the Chicken Filling:

  • Remove the chicken from the liquid and coarsely chop it.
  • Reserve 1 cup of the poaching liquid, and set aside the remaining liquid for another use or discard.
  • In a medium saucepan, heat the butter.
  • Cook the sliced leek and finely chopped celery until the leek softens.
  • Add flour and thyme and cook, stirring, for 1 minute.
  • Gradually stir in the reserved poaching liquid, milk, and cream.
  • Cook, stirring, until the mixture boils and thickens.
  • Stir in the chopped chicken and mustard.
  • Season to taste.

Assemble the Pie:

  • Spoon the hot chicken mixture into the dish.
  • Carefully place the cooked puff pastry on top.

Serve the Pie:

  • Scatter extra thyme over the pie if desired.
  • Serve the pie warm.

Notes / Tips / Wine Advice:

 

 
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Course Airfryer / Chicken / Pie / Quiche