Chicken And Leek Pie
Makes / serves: 4–6 portions
Draft recipe
Method
- Brown chicken in a little butter, remove.
- Soften leeks in remaining butter 10 minutes.
- Stir in flour for 2 minutes, add stock gradually and chicken; simmer 15 minutes until cooked.
- Add cream, mustard and thyme, thicken then cool.
- Put in a 23cm pie dish; top with puff pastry, seal, vent and egg-wash.
- Bake 190°C fan for 30–40 minutes until golden and filling piping hot.
Related recipes
Components and suggested sides, shown with their own batch quantities.
Chicken Stock
About 1.2–1.5 litres. Use the amount specified in the main recipe.
- 1 roast chicken carcass.
- 1 carrot.
- 2 celery sticks.
- 1 onion.
- 2 garlic cloves.
- 1 bay leaf.
- 1 tsp peppercorns.
- about 2 litres water.
- up to 1 tsp salt, optional.
- Put ingredients in a pot with enough water to cover.
- Bring just to simmer, skim, then keep at a very gentle simmer for 3 hours.
- Strain without forcing solids, taste before salting.
- Cool quickly in smaller containers, refrigerate and use within 48 hours or freeze.