Chicken and Leek Pie.
Amanda Wren-Grimwood
Chicken and Leek Pie.Melt in the mouth double crust pastry pie filled with chicken, leeks and bacon in a simple creamy sauce.
Prep Time 30 mins
Cook Time 50 mins
Resting time 30 mins
Total Time 1 hr 50 mins
Course Main Course
Cuisine British
Servings 6
Calories 797 kcal
- 600 g chicken breast
- 200 g smoked bacon lardons
- 2 leeks washed and finely sliced
- 500 ml chicken stock
Pastry
- 350 g plain flour
- ½ 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
Sauce
- 30 g plain flour
- 30 g butter
- 250 ml milk mixed with 250 ml of poaching stock
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 ⅓ and ⅔ then refrigerate wrapped in cling film for 30 minutes.
Poach the chicken in the stock for about 15 minutes and retain 250ml 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 250ml of retained stock topped up with 250 ml 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.
Roll out 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.
Calories: 797kcalCarbohydrates: 56gProtein: 46gFat: 43gSaturated Fat: 26gCholesterol: 224mgSodium: 1720mgPotassium: 591mgFiber: 2gSugar: 3gVitamin A: 1522IUVitamin C: 5mgCalcium: 46mgIron: 4mg
Keyword chicken, leek, pie