Best 2 Bakers Cock A Leekie Pie Recipes

Indulge in the hearty goodness of Cock-a-Leekie Pie, a classic Scottish dish that combines the savory flavors of chicken, leeks, and a creamy sauce, enveloped in a golden, flaky pastry crust. This iconic pie is a perfect embodiment of comfort food, offering a delightful balance of flavors and textures. Our collection of recipes provides a range of options to cater to diverse preferences and dietary needs. From the traditional Cock-a-Leekie Pie recipe that stays true to its Scottish roots to variations such as the Vegetarian Cock-a-Leekie Pie, which offers a meatless yet equally satisfying alternative, and the Cock-a-Leekie Soup, a lighter version perfect for a cozy meal, we have something for every palate. Embrace the culinary heritage of Scotland and embark on a delectable journey with our curated selection of Cock-a-Leekie Pie recipes.

Here are our top 2 tried and tested recipes!

COCK-A-LEEKIE

Cock-a-Leekie image

This porridgelike soup has Scottish roots. Barley makes it thick, and prunes give it a slightly sweet note; white wine and vegetables, includung leeks, add flavor. It's a popular lunch bowl that hits the spot.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Number Of Ingredients 11

Ingredients

1 1/4 pounds skinless chicken thighs (on the bone; 4 pieces)
1 1/4 pounds skinless chicken breast halves (on the bone; 3 pieces)
Four 14 1/2-ounce cans low-sodium chicken broth, skimmed of fat
2 cups white wine or water
2 large celery ribs, halved crosswise
1 large carrot, peeled
2 large garlic cloves, peeled
6 leeks, white and light-green parts only, halved lengthwise, thinly sliced crosswise
12 pitted prunes, quartered (2/3 cup packed)
1/2 cup barley
1/2 cup finely chopped fresh flat-leaf parsley

Steps:

Heat a 6-quart Dutch oven on medium-high until hot. Add thighs; cook until browned, turning once, about 8 minutes. Transfer to a bowl. Repeat with breasts.
Add broth, wine, celery, carrot, and garlic to Dutch oven. Bring to a boil; scrape any browned bits from pot; return chicken to pot, reduce heat, and simmer, skimming as necessary, for 1 hour. Transfer chicken to a plate; let cool. Transfer vegetables to another plate; reserve.
Add leeks, prunes, and barley to broth. Bring to a boil, reduce heat, and simmer until thick, about 40 minutes more. Once chicken has cooled, shred meat. Finely dice carrot and celery. Stir chicken, carrot, celery, and parsley into soup, heat through, and serve.

Nutrition Facts : Calories 416 g, Cholesterol 132 g, Fat 5 g, Fiber 5 g, Protein 43 g, Sodium 754 g

COCK-A-LEEKIE

Cock-a-Leekie image

Provided by Frank Bruni

Categories dinner, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 quarts salt-free homemade chicken stock or commercial low-sodium chicken broth
2 medium leeks, trimmed of roots and tough dark green leaves, quartered lengthwise and thoroughly washed
4 whole star anise
1 4-pound fresh free-range organic chicken, cut into 8 pieces and skinned
Salt
12 small to medium red potatoes, halved
4 ounces (about 12) dried prunes, cut into 1/4-inch slices
2 cups heavy cream
8 slices smoked bacon
1/4 cup minced mint leaves

Steps:

Place chicken stock in a large saucepan and place over high heat to bring to a boil. Meanwhile, set aside a large bowl of ice water. When stock is boiling, add leeks and poach for 2 minutes. Remove with tongs and place in ice water until cool, then drain.
Add star anise and chicken pieces to broth. Reduce heat to low and simmer gently until chicken is just done, about 30 minutes. Transfer chicken and anise to a bowl and add enough hot broth to just cover; set aside. Return remaining broth to high heat and reduce to 1 1/2 to 2 cups. Meanwhile, in a medium pan of lightly salted water, boil red potatoes until tender, about 20 minutes.
Add prunes and cream to reduced broth. Boil until prunes are soft and sauce has thickened enough to coat the back of a spoon, about 15 minutes. Meanwhile, in a large skillet over medium heat, fry bacon until lightly browned and beginning to crisp, about 5 minutes. Add leeks and continue to cook until leeks are lightly browned, another 5 minutes. Transfer bacon and leeks to paper towels to drain; keep warm.
Season sauce with salt to taste. Drain potatoes and toss with mint. Drain chicken (broth may be reserved for another use), discarding star anise. To serve, place chicken on a plate, ladle with prune sauce, and top with leeks and bacon. Add potatoes and serve.

Tips:

Use the best quality ingredients you can find. This will make a big difference in the flavor of the pie.
Don't overcook the chicken. It should be cooked through, but still juicy.
Use a good quality puff pastry. This will give the pie a light and flaky crust.
Don't overcrowd the pie. There should be enough space for the filling to cook evenly.
Bake the pie until the crust is golden brown and the filling is bubbling.

Conclusion:

Cock-a-leekie pie is a classic Scottish dish that is perfect for a winter meal. It is hearty, flavorful, and easy to make. With a few simple tips, you can make a delicious cock-a-leekie pie that your family and friends will love.