Creamy Chicken and Leek Pie
A creamy chicken and leek pie encased in pastry, explained in 5 easy steps. A delicious pie perfect for all the family to enjoy.
This recipe fits a 28cm x 24cm pie dish.
6
poaching 1 hr + 40 mins
1 hour +
180ºC
Ingredients
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1 whole chicken- excess fat/sinew removed
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Poaching Liquid
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1 large onion- skin removed, halved
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1 carrot- top and tailed, halved
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Cold water to cover
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Handful black peppercorns
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Creamy Sauce
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90g butter
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2 flat tbsp plain flour
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150ml single cream
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450ml chicken stock
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Sea salt- to taste
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Coarsely ground black pepper- to taste
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Leeks
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2-3 large leeks- washed, trimmed and thinly sliced
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90g butter
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Shortcrust pastry
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350g plain flour
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200g butter- chilled, cubed
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1 whole egg + 1 tbsp water
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Decoration
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Pastry trimmings for shapes
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Egg Wash
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1 whole egg + pinch of sea salt- beaten well
Instructions
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Step ONE - poach chicken:
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01 Place chicken into a large saucepan, add enough cold water to cover, add onion, carrot and bring to the boil. Once boiling reduce heat to a slow simmer and cook for a good hour. Leave chicken to cool in the liquid (stock) before removing to a bowl. RESERVE the liquid for stock for the same. Remove flesh from the chicken and reserve for the pie. Discard carcass.
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Step TWO - make pastry:
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02 Either by hand or by machine make the shortcrust pastry i.e rub butter into flour. Bind with beaten whole egg and water. Wrap and chill in the fridge until required.
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Step THREE - make creamy sauce:
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03 Melt butter in a large pan, add flour, cook the roux to a light tan, add chicken stock stirring quickly. As thickens add more stock and finally the cream. Season well. Add fresh lemon juice. Add chicken pieces. Leave to become cold.
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Step FOUR - cook leeks:
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04 In another pan melt butter, when foaming add leeks and cook until soft. Fold into the creamy chicken sauce. Allow to become cold.
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Step FIVE - assemble:
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05 Remove pastry from the fridge. Cut in half. Roll out one half to line the base of an ovenproof pie dish. Fill with the creamy chicken leek sauce. Roll out the remaining pastry to cover the top of the filling. Trim and any excess pastry from around the sides of the dish. Make a small hole in the centre of the pie with the tip of a knife. Make pastry shapes for decoration with any spare pastry. Glaze heavily with egg wash and bake in a hot oven.
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Bake:
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06 Cook in the oven for a good 40 minutes or so until pastry is golden brown and the pie very hot.
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Serve:
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07 Take to the table piping hot and enjoy with a creamy mash potato and vegetable of your choice.
Notes
This lovely pie can be made the day before or frozen ahead of time raw, if required. Defrost to cook and allow a longer cooking time.
