Chicken and Leek Pie.
Did you know that this recipe is the most popular one on the website? There's something about creamy chicken, leeks and bacon that is so comforting in the winter, so no wonder it's a favourite.
We still love a good British style pie here in France and as it's 'British Pie Week' I thought I would share this recipe for one of our favourite pies. This chicken and leek pie includes freshly poached chicken and homemade pastry but this is an ideal recipe for using up leftover roast chicken and, if time is short, use ready made pastry or just a pastry top. I won't tell!
I prefer to make my pastry with a high quantity of fat to flour as I like the pastry to melt in the mouth. For ease, I always use a food processor to pulse until the fat and flour is combined and then tip in an egg and enough cold water until it comes together in a lump. Of course, you can rub it in by hand or use a fork like my grandma did. Neither of us could stand having sticky hands! Divide the dough into 2 portions of 2/3 and 1/3 and wrap in cling film. Refrigerate for 30 minutes.
For the chicken I put 4 small chicken breasts in stock and simmered for about 15 minutes until cooked. Reserve the stock for the sauce.
Fry smoked bacon lardons together with finely sliced leeks in a large frying pan until softened.
Make the sauce by adding the retained stock and milk to a saucepan with butter. Whisk constantly while it comes up to the boil and season to taste. Pour over the the meat and leek mixture and stir well. Allow to cool.
Roll out the larger piece of pastry to cover a pie dish and add in the filling.
Roll out the remaining dough and top the pie, sealing the edges with beaten egg and glazing the top. Make a small hole to let the steam escape. Cook for 30-40 minutes at 190 C until golden then sit back and enjoy.
Here's the original pie.
Here's an updated version using ready made shortcrust pastry, leftover turkey and ham.
Try this Steak and Kidney pie for a real British favourite.
- 600 g chicken breast
- 200 g smoked bacon lardons
- 2 leeks washed and finely sliced
- 500 ml chicken stock
- 350 g plain flour
- 1/2 tsp salt
- 200 g butter or combination of butter and lard
- 1 beaten egg
- 1 tbsp cold water if needed
- beaten egg to seal and glaze pie
- 30 g plain flour
- 30 g butter
- 500 g retained stock topped up with milk
- Make the pastry by *pulsing the flour, salt and fat together then adding in the beaten egg and sufficient water to make a dough.
- Divide into 2 portions of 1/3 and 2/3 then refrigerate wrapped in cling film for 30 minutes.
- Poach the chicken in the stock for about 15 minutes then retain the stock for the sauce and shred the chicken.
- In a large pan fry the bacon in its own fat with the leeks until soft then add in the chicken.
- Make the sauce by adding the 500ml of retained stock topped up with milk to a saucepan with the flour and butter. Heat and whisk continuously until thickened and season to taste.
- Pour the sauce over the chicken mixture and allow to cool.
- Rollout the larger piece of dough to line a pie dish and add the meat mixture before topping with the remaining dough and sealing the edges with the beaten egg.
- Glaze the pie top with egg and cook for about 30 minutes at 190 C until golden.