Chicken and leek pie

Chicken and Leek Pie



  • mixed green salad to serve
  • 350
    single cream
  • 50
    parmesan cheese, finely grated
  • 3
    heaped tbsp chopped fresh parsley
  • 2
    wholegrain mustard
  • 3
    chicken breasts on the bone
  • 1
  • 1
    Roll short crust pastry
  • 5
    leeks, thinly sliced
  • beaten egg to glaze
  • cheddar cheese, grated
  • 50
  • flavouring ingredients (1 carrot, 1 onion, 6 blac


1. Poach the chicken breasts in water to cover, with the flavouring ingredients added. Cook the chicken until tender. Leave to cool in the liquid.
2. Preheat the oven to 200C. Divided the pastry into two pieces, one slightly larger than the other. Roll out the larger piece on a lightly floured surface and use to line a baking dish or tin. Prick the base with a fork and bake for 10 min. Leave to cool.
3. Lift the chicken from the poaching liquid and discard the skins and bones. Cut the chicken flesh into strips and then set aside.
4. Melt the butter in a frying pan and fry the leeks over a low heat, stirring occasionally, until soft.
5. Stir in the cheddar, parmesan and chopped parsley. Spread half the leek mixture over the cooked pastry base.
6. Cover the leek mixture with the chicken strips and then top with the remaining leek mixture.
7. Mix together the wholegrain mustard, cornflour and cream in a small bowl and add the seasoning. Pour over the chicken and leek filling.
8. Moisten the edges of the cooked pastry base with the egg glaze. Roll out the remaining pastry and use to cover the pie. Brush the lid of the pie with beaten egg and bake in a preheated oven for 30 to 40 min until the pie is golden and crisp.
Additional decoration
Cut thin strips of pasty long enough to go diagonally across the pie. Create a lattice effect with the pastry strips and in each diamond shape place a small ball of dough. Brush carefully with egg glaze and back as above.

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Rolled chicken

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