Chicken & Leek Cheesy Mash Pies

That is absolutely delightful. We've got those chicken cubes in there. Look with that leek. That little bit of parsley stirred through there in our sauce. Hi everyone. Welcome to Backyard Chef. I'm Rick. Today we're going to do pies. We're making pies. I've got some leeks. I've got some chicken breasts. I've got some potatoes. I'm going to stick on as mash. We're going to do a creamy chicken and leek cheddar mash pie. Okay, we're going to use ready-rolled pastry. I'm using my own. You buy it in. Not a problem. Oven on 200 degrees for this today. So we're going to make a cheddar mash. It's like a creamy chicken and leek cottage pie. It's fantastic. In here, I've got some potatoes. Little bit of salt. I'm going to stick them on to boil. Now you mash your potatoes any which way that you do. You know, if you want butter, chives, sour cream. Up to you. I've got some leeks and we're going to whiz them over and chuck them back in that bowl. Nice and straightforward. Nothing complicated about this. Okay, it looks like there's a lot of ingredients. Well, there is really but it's an easy, easy cook. Okay. It's nothing to get flustered about. So we want that lot back in there. We got a little bit of parsley. We're going to run that over with a knife. Now give it a running over. It wants to be a little bit fine. We don't want to see big leaves in there. Do we? Come on. There's one left in there. Now, honestly, this looks complicated. It's as tasty as heck and it really is easy to come together. Okay, don't be put off. Give it a go and you'll be really surprised. There you go. How long did that take? 30 seconds. We got some garlic. We're going to give it a mashing. Now, as big as small as you like. Again, it doesn't really matter. Come on. It's going to be cooked off in there. There you go. Nice and steady in there. Now, we've got a couple of chicken breasts and they want to be bite-sized. Nothing complicated. Come on. Chicken breasts, bite-sized. They're going in pies. So we don't want big chunks of chicken. That is our prep. Let's get cleaned up. Okay, it's a straightforward one. We've got our ingredients prep there. We need to be rolling some pastry and blind baking. Now, we're going to do individual pies in these things, you know, and the bottoms come out, look. Nice and steady. We don't have to line it. You can if you so wish, but we do have to roll and get some pastry in. On there, a little bit of flour. Take your ready-rolled pastry. Obviously, this is mine and give it a rolling. It's got to fit whatever size tin that you want to use. If you're going to use a big tin, that's fine. Put it in a big tin. So we need to be getting some pastry up the side and I think that'll do it. So we'll start with this. Should be able to get about three out of this first bit. Oh, yeah, there you go. Okay, we're just going to whip that out of there. Going to carry on using that, obviously. Right, we've got these. I've got these loose bottom tins. You'll just have to go search online if you want to use these things, you know. So we want that in there. Squash it in. And we want a little bit of an overhang on there, okay. And when I say overhang, I don't mean hang it all over. Just to the top of the pie. We're making an open pie. We're going to put mashed potatoes on here, but we want the pastry seal. We want it all up the side. There you go. That looks super duper. We're going to prick that all over the bottom like that. That's called ducking. I'll do the rest and then we're going to chuck some parchment paper in there. Come on. Let's crack on. Okay, grab a tray and dump those on there. We're going to blind bake these for 12 minutes. Now get yourself some parchment, screw it up, put it in there. I'm using baking beads today. Now you can use rice, anything like that. What we're going to try and do is stop it all from collapsing. Okay, now baking beads are ceramic and you buy them online. So we're going in there with a few baking beads. Now what happens is it's supposed to weigh down the bottom. So it doesn't pull away. It does work. So just give it a little flick round to the side. Stop the sides coming in a little bit if we can. Doesn't always work. Right, in the oven 12 minutes. Right, mash your potatoes like you normally would. I'm using a potato ricer today. I want fine potato and that's all it is. You put it in there. Give it a squeeze. Job done. So you want a bit of milk in there and a bit of butter. Don't make the job complicated. Come on. Season to taste too. If you want salt and pepper in there, put it in. Little mixie mixie. And as you can see, we've got a fantastic mashed potato. Look at that. So easy using a ricer. I mean that is really good creamy mash. Little bit of pepper and we're going to go in with some salt. Not much salt. And we are going to chuck some cheddar in there. We want cheddar mash. Keep some cheddar to go over at the end, over your pies. Give it a stir in. And that's our cheddar mash for our topping. Easy as that. That looks absolutely tremendous. Okay, we want those out of there. I'm going to get those baking beads out of there. And these are going back in for another five minutes. Okay, we're going to do a little sneaky one here. Now you can use egg white on the bottom of there. Or you can just take some grated parmesan and put that on. That's going to give us some flavor on the bottom of there. Back in the oven, five minutes. So that's what we're looking at. They look absolutely fantastic. Just put them to one side. They're going to cool down a bit. Let's get on with the filling. In with the pan. So it's a butter, oil, oil, butter. Whatever you prefer. I do about that much. A couple of tablespoons there. Look, little flame on. And we get the chicken in. Little browning on the chicken. Nice little golden on there. And take it out. And then we're going to cook the leeks and everything. And chuck the chicken back in. In there, that chicken. Come on. Season up. Little bit of salt in there. Little bit of pepper. Easy to season in the pan. Now this is only going to take about five minutes. Depending on how much water is in the chicken breast. Now you can use chicken thighs. Not a problem. Whatever you fancy. And if these are too big, break them up in the pan when they've started to cook. Now these pieces are so small. And we've got enough butter in here. But look at all the water that's come out. Not to worry. We're going to cook that off with the leeks. So the chicken is going to stay white and not golden. We're not bothered about that. Let's have that out of there. It's a nice straightforward cook, this one. Fabulous. In there. Your leeks. Oh, we've got all that buttery goodness going on in there. And a little bit of that chicken juices. Now we're not trying to brown this. We just want to soften these all over. So don't have the flame too high. And let's just soften them up. Now we're going to go in with some dry thyme. It's going to go in now. And then it will rehydrate and give us that flavour in there with that leek. Fabulous. Now you've got to decide how much texture you want to keep in those leeks, you know. We want them soft. But you want some texture in there. You want that little bit of bite. That is up to you. We're going to clear ourselves a space and chuck in that garlic. Just bring that in and we're going to chuck in some flour. Now we're going in with a good amount of flour on this one actually. About four tablespoons. There's three heaped ones. We're going to give that a stir in. We actually want to cook this off in here but we want a really thick sauce. It's got to be really thick to go in our pies. So just give it a little minute in there. And then we'll start chucking some chicken stock in there. And a little bit of cream. Just give it a turn round. Oh yeah. That is fantastic. In there with your chicken stock. Now this is going to go really thick with the amount of flour we've got in here. But you know, that's what we're after. Nice and steady. And all that stuff that's on the bottom is going to come off, look. Not a problem. So that's lifting off there. In there with your cream. And we want to be going in there with a couple of teaspoons of Dijon. Nice little steady round. We want to cook this. Just bring it all in. We want to cook it until it thickens up a little bit. Then we're going to chuck our chicken back in here. It's a real straightforward cook. There's nothing hard about this. We want it really, really thick. It's got to hold just enough moisture in the pies. But be thick. Oh, that's looking fabulous. Why don't we get the chicken in there and cook it until it goes really thick. Chicken and juices in. Come on. Get it in there. Oh, that looks absolutely sensational. Look at that. There's a pan full of flavour right there. Oh, that's looking lush. Little bit longer, look. Look at that clinging there. That is sensational. Oh, yeah. I think there's going to be enough fluid there. I think we knock that off. And that cools down. Flame off. In there. Parsley. Get some parsley in. Stir it through. There you go. Oh, that is absolutely fabulous. Look at that. Oh, yeah. Okay, we want that to cool down and we're going to stuff it in our pies. You know, we can't sit around here all day long waiting for this to cool down. It's going to take ages. We need to crack on. Let's get that in there. A decent amount in each tin. Okay, cram it in. Cram it right down there. When you cram it in, sort of level it off. We've got a mash top to go on here. We want some mashed potato on there. Come on. And we want to layer it on. Of course we do. We're making this for us. Come on, slap that cheddar mash on there. Now, don't bother smoothing it out. Put some little craggy bits in there and we're going to chuck some cheddar on. It's going in the oven. So we want a little bit of cheddar on the top of every one of those. Of course we do. Let it melt on there into all that cragginess. Okay, in the oven. 20-25 minutes. Come on. Oh, look at that. That is off the charts. Come on, we're not hanging around. We want one of those out of there, don't we? On there. Will it drop out? Oh, look at that. That is sensational. Now, don't get burnt. But that wants to come off of there onto there. Oh, that is incredible. We got to do it, haven't we? We got to do it. It looks, it just looks tremendous. Oh, in there. Oh, oh man. Look at that. That is off the charts. That is absolutely delightful. We got those chicken cubes in there. Look, with that leek. That little bit of parsley stirred through there in our sauce. Okay, it's a bit hot. Got a bit of a cheese pull there, look. Oh, yeah. That is incredible. That is absolutely incredible. That is a fantastic, fantastic pie. We got that cheddar mash on the top of there. We got all that chicken and leek in there with that cream in us. Oh, that is delicious. Oh, I'm not bothered about having anything else with it. That is absolutely tremendous. There you go. If you like what we're doing, share with your friends. Tell them how easy it is to make this pie. And if you do like what we're doing, a big thumbs up. Subscribe to the channel. Ring that bell. And I'll catch you in the next video. That is amazing. Oh, look at that.