Irish Chicken Potato Leek Pie

 

 

     Another fantastic recipe from my Irish roots. Well actually from the cook book my cousin got me about Irish food, but either way this is a true Irish meal. Like any type of savory pie, it is a mainstay with Irish cuisine. This one is based on a traditional one with exception of using puff pastry instead of regular pie crust. Give it a try and you will love it. Chicken Potato Leek Pie.

 

Ingredients:

 

• 1 cup red potatoes cut into chunks
• 6 tbs butter
• 1 skinless chicken breast
• 1 small leek cut into chunks
• 1/2 cup carrots cut into chunks
• 1/2 cup chopped mushrooms
• 2 1/2 tbs flour
• 1 1/4 cup milk
• 1 tbs Dijon mustard
• 2 tbs chopped sage
• Puff pastry
• Salt/ pepper

 

1. Preheat oven to 350 degrees. Cook potatoes in boiling water for roughly 5 minutes.


2. In saute pan melt 3 tbs butter and cook chicken on both sides until nice and brown. Set aside and cut into chunks.


3 In same skillet toss in leek, mushrooms, and carrots and saute until tender.


4. Stir in flour and cook until thickens up. Gradually stir in milk and slowly bring to a simmer.


5. Mix in the mustard, sage, and the drained potatoes. Salt and pepper to taste.


6. Meanwhile in a round baking dish line the bottom with one sheet of puff pastry.


7. Pour mixture into the pie dish. Cover with another sheet of puff pastry and cut holes in the top.


8. Brush some butter over the top and cook for roughly 45 minutes.

 

     This pie was unlike any other type of "pot" pie I have ever had. It was very hearty and full of flavor. Give it a try.

 

Prep Time: 15 minutes
Cook Time: 60 minutes
Serves: 4+

 

 

 

 

 

 

 

 

Saint Patrick's Day Colcannon Soup

Colcannon Soup

 

 

     The inspiration for this dish came because of Saint Patrick’s Day celebration. I have been posting a recipe each year for a traditional Irish dish, but this year I decided to create a completely new dish based on a favorite of many Irish people; Colcannon.  Colcannon is a simple side dish created by combining mashed potatoes with a wonderful sautéed green. The combination of flavors is fantastic and easy to make. I will post the link for the original dish below.

     In my mind I thought, why not create a soup based on this dish. Combine in some saltiness of ground sausage and the distinct taste of leeks and you have a twist on a potato leek soup that has the subtle flavors of Colcannon. Please enjoy my Colcannon Soup.

Ingredients:

• 1 lb ground sausage
• 3 lg potatoes peeled and chopped
• 1 leek bulb diced
• 1 pinch chili flakes
• 1 small bundle kale chopped
• 2 2/3 cup chicken stock
• 1/2-1 cup heavy cream
• salt/pepper

 

1.       In a large Dutch oven sauté the ground sausage till browned. Remove and set aside.

2.       In same pot sauté the kale and leek and pinch of chili flakes in the sausage grease or add a little drizzle of olive oil. Sauté till wilted and tender and remove.

3.       Place chopped potatoes into the same pot and cover with just enough water. Boil until fork tender and drain off the water.

4.       In a food processor or blender place 2/3 of the sausage, leek, kale mixture and 2/3 of the cooked potatoes and 1 2/3 cup chicken stock. Process until mixture becomes creamy.

5.       Place mixture back into pot with left over potatoes and sausage kale mixture and pour in 1 cup of chicken stock.  Bring to a simmer.

6.       Pour in ½-1 cup heavy cream and simmer for about 15-20 minutes stirring so mixture does not stick. Salt and pepper to taste and serve.  


     This thick creamy soup is fantastic. It is full of flavors, spice and creaminess. A hearty soup that will fill you up quickly and make you feel satisfied. You will feel like you are sitting in a nice pub in Ireland drinking a pint of your favorite brew and filling up on a wonderful hearty Irish dish. Enjoy.

Prep Time: 20 minutes

Cook Time: 30 minutes.

Serves: 4

Traditional Colcannon: http://recipesiliveby.blogspot.com/2014/03/Beef-Guinness-Pie.html