Greenleaf Olive Oil – Chicken and Leek Pie

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Chicken Leek and Brie Pie with Olive Oil Pie Dough 

Prep Time: 30 minutes with dough resting for an hour

Cooking Time: 35 minutes

Serves 6-8

For the olive oil pie crust:

213 g flour

1 tsp sea salt

85 ml of Greenleaf Extra Virgin Olive Oil

3 Tbsp milk

For the filling: 

25g butter

3 leeks thinly sliced

3 cloves garlic crushed

400g skinless chicken breast diced into 2 cm cubes

200 ml white wine

200 ml chicken stock

2 tbsp cornflour

60 ml cold water

100g brie thinly sliced

¼ cup Italian parsley, finely chopped

1 free-range egg lightly beaten

salt and pepper

For the pastry dough:

Place the flour and salt into a mixing bowl. Add the olive oil and rub the oil in the flour mixture with the tips of your fingers until it resembles fine bread crumbs. Add the milk, and mix it in with a fork until combined. Roll the dough flat out with a rolling pin and rest wrapped in cling film in the fridge for an hour. When rested, roll out to ½ cm thickness and line a springform cake tin with the one half of dough pressing it into the bottom of the pan. Cut a circle lid for the top and keep aside. Place the lined springform tin and lid in the fridge till the filling is prepared and cooled. Keep the leftover dough cut-offs to decorate the top of the pie.

For the filling:

Preheat the oven to 180 ℃. Heat a medium saucepan over medium heat. Melt the butter and cook the garlic and leeks for about 6-10 minutes until soft. Add the chicken and fry until completely cooked through. Add the wine and stock and cook for another five minutes. Season with salt and pepper. Create a paste with the cornflour and a little bit of water. Add the cornflour mixture to the chicken with the parsley. Remove from heat and mix through. Let the filling cool. 

Once cooled fill the springform tin with half the chicken mixture. Layer the brie on top of the chicken and then add the other chicken. Top with the dough lid and slit the dough in the middle to allow steam to escape. Optionally decorate with the leftover dough in a floral design. Mix the egg in a bowl with a fork and brush the dough with the egg mixture. Bake in the preheated oven for 30-35 minutes or until golden brown.