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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
- 2 boneless, skinless chicken breast halves
- 1 butternut squash, top half only peeled and cut into 8 pieces
- 5 peeled, whole garlic cloves
- Fresh thyme - several sprigs
- 2 fresh bay leaves or 3-4 dried
- 2 fresh parsley sprigs or 1 tsp dried
- 1 pinch saffron threads
- 3 cups water
- Duck fat or olive oil
- 1/2 tsp kosher salt
- Ground black pepper
- 1/2 tsp kosher salt
- 1 medium sized leek, tough green removed, well cleaned and sliced
- 3 stalks celery, chopped
- 1 small carrot, chopped
- 2 garlic cloves, minced
- 1 cup frozen green peas
- 1 egg
- 1 cup shredded cheese, any kind
- Flour - white, whole wheat or besan - 2-3 tablespoons
How to make it
- Heat a cast iron skillet over medium heat with duck fat or olive oil
- When hot, add chicken breasts and cook 2-3 minutes per side until golden brown
- Remove chicken to a bowl and add bay, thyme, whole peeled garlic, 1/2 tsp kosher salt & pepper and water
- Stir with a wooden spoon to loosen any browned bits from base of pan
- Add saffron, chicken breasts and butternut squash to the pan
- Reduce heat to an active simmer and poach for 25 minutes until chicken is cooked through
- Remove chicken to a plate to cool and butternut squash to a bowl
- 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.
- Taste poaching broth and adjust salt & pepper
- 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
- Add garlic and flour and stir well, cooking gently for a minute or two
- Slowly add the two cups reserved poaching liquid, stirring well to prevent lumps
- Continue cooking until vegetables are just cooked and sauce is thickened - remove from heat
- Cube chicken and add to pan with peas
- Mash butternut squash and add 1 egg and shredded cheese - stir well
- Pour chicken mixture into a 1 1/2 quart casserole and distribute as evenly as possible
- Spoon portions of the butternut squash topping around the top of the casserole, then spread to cover
- 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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