Chicken and Leek Pie
Pies
Chicken and Leek Pie
This pie is particularly yummy in spring when leeks are in season.
Facebook>Ingredients
FOR THE PASTRY:50g Anchor Butter, chilled and cubed
125g plain flour, plus extra for dusting
1 egg
1 tbsp double cream
FOR THE FILLING:
25g Anchor® Butter, plus extra for greasing
1 tbsp olive oil
8 skinless boneless chicken thighs, roughly chopped
3 leeks, thickly sliced
2 tbsp plain flour
300ml chicken stock
200ml double cream
1 tsp thyme leaves
1 egg
30
30
Med
4
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Directions
1. Start by making the pastry: in a food processor, blitz together the butter and flour until it resembles breadcrumbs. Lightly beat the egg with the cream and slowly add to the processor with the motor running – the dough should come together. Wrap in cling flim and chill for 1 hour.2. Meanwhile, preheat the oven to 200˚C, gas mark 6. Heat the butter and oil in a large frying pan over a medium heat and cook the chicken for 8-10 minutes until browned. Remove with a slotted spoon and set aside. Add the leeks to the pan and cook, stirring, for 5 minutes. Add the flour and cook for another minute, then pour in the chicken stock and stir well until combined and smooth. Bring to the boil and bubble until thickened and reduced – about 2-3 minutes, then stir in the Real Dairy Cream and thyme and return the chicken to the pan. Spoon into a round 23cm pie dish.
3. Roll out the pastry on a lightly floured work surface to a circle about 25cm in diameter. Brush the rim of the dish with water and top with the pastry. Lightly score a criss-cross pattern on the top of the pastry, brush with the beaten egg and cut a small hole in the centre.
4. Place on a baking tray in the oven and bake for 25-30 minutes, until the pastry is puffed up and golden. Leave to rest for 10 minutes before serving.