Jump to Recipe Print Recipe

Air-Fried Chicken & Leek Pie

Share on Facebook Print Recipe

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:

     

     
    ————————————————————————————————–
    Course Airfryer / Chicken / Pie / Quiche