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Chicken & Leek Pie with Mashed Butternut Squash Topping

This is really delicious as it is, although you could use different vegetables to make it easier. Leeks are a little bit pricey, but well worth the price. If you do as I do and purchase whole chickens to cut into pieces, the cost is very reasonable. Measurements need not be precise.

What you need

  1. 2 boneless, skinless chicken breast halves
  2. 1 butternut squash, top half only peeled and cut into 8 pieces
  3. 5 peeled, whole garlic cloves
  4. Fresh thyme - several sprigs
  5. 2 fresh bay leaves or 3-4 dried
  6. 2 fresh parsley sprigs or 1 tsp dried
  7. 1 pinch saffron threads
  8. 3 cups water
  9. Duck fat or olive oil
  10. 1/2 tsp kosher salt
  11. Ground black pepper
  12. 1/2 tsp kosher salt
  13. 1 medium sized leek, tough green removed, well cleaned and sliced
  14. 3 stalks celery, chopped
  15. 1 small carrot, chopped
  16. 2 garlic cloves, minced
  17. 1 cup frozen green peas
  18. 1 egg
  19. 1 cup shredded cheese, any kind
  20. Flour - white, whole wheat or besan - 2-3 tablespoons

How to make it

  1. Heat a cast iron skillet over medium heat with duck fat or olive oil
  2. When hot, add chicken breasts and cook 2-3 minutes per side until golden brown
  3. Remove chicken to a bowl and add bay, thyme, whole peeled garlic, 1/2 tsp kosher salt & pepper and water
  4. Stir with a wooden spoon to loosen any browned bits from base of pan
  5. Add saffron, chicken breasts and butternut squash to the pan
  6. Reduce heat to an active simmer and poach for 25 minutes until chicken is cooked through
  7. Remove chicken to a plate to cool and butternut squash to a bowl
  8. Pour pan juices into a 4-cup measure - there should be two cups remaining. If not, add water to bring to two cups or pour off extra to reserve for another use.
  9. Taste poaching broth and adjust salt & pepper
  10. Heat more fat in the skillet over medium and when hot add leeks, celery and carrot with 1/2 tsp kosher salt - sauté until lightly browned
  11. Add garlic and flour and stir well, cooking gently for a minute or two
  12. Slowly add the two cups reserved poaching liquid, stirring well to prevent lumps
  13. Continue cooking until vegetables are just cooked and sauce is thickened - remove from heat
  14. Cube chicken and add to pan with peas
  15. Mash butternut squash and add 1 egg and shredded cheese - stir well
  16. Pour chicken mixture into a 1 1/2 quart casserole and distribute as evenly as possible
  17. Spoon portions of the butternut squash topping around the top of the casserole, then spread to cover
  18. Bake in a preheated 350º oven for 30 - 45 minutes until top and filling are bubbly and hot

If when removed from the poaching liquid the butternut squash isn't tender enough to mash with a fork, continue cooking with steam until very tender.

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