Editorial sample recipeBritishintermediateHalal

British Skillet Chicken And Leek Pie

Name: British Skillet Chicken And Leek Pie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: British
Ingredients: 500 g halal chicken thigh fillets, cut into bite-sized pieces; 2 medium leeks, thinly sliced; 30 g unsalted butter; 2 tbsp all-purpose flour; 300 ml halal chicken stock; 100 ml double cream; 1 tsp English mustard; 1 sheet halal puff pastry sheet, thawed

Golden puff pastry atop a creamy filling of tender chicken thigh pieces, sautéed leeks, and English mustard.

Prep: 20 min
Cook: 30 min
Total: 50 min

Technique to learn

Skillet Baking

Assembling filling in an oven-safe pan, topping with pastry, and baking directly to create a single-pan pie.

Instructions

Step 1: Preheat oven to 200°C (400°F). Melt butter in an oven-safe skillet over medium heat and sauté sliced leeks for 5 minutes until soft.

Step 2: Add chicken thigh pieces to the skillet and cook for 6 minutes until lightly browned on the outside.

Step 3: Stir in all-purpose flour evenly and cook for 1 minute while stirring to eliminate raw flour taste.

Step 4: Gradually pour in halal chicken stock, double cream, and English mustard, simmering for 3 minutes until thickened.

Step 5: Unroll puff pastry over the skillet filling, trim edges to fit, and cut three steam vents in the center.

Step 6: Bake in preheated oven for 20 minutes until puff pastry is golden, crisp, and puffed up completely.

Cooking tips

Keep puff pastry chilled until ready to lay over hot skillet to get maximum rise and flaky layers.
Brush puff pastry top with cold water or beaten egg before baking for a glossy finish.
Original home-cooking adaptation inspired by British; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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