Air-Fried Chicken & Leek Pie
Equipment
Ingrediënten
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
Instructies
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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