Chicken and Leek Pie
Chicken and Leek Pie
35 min bake, 190°C, 24cm pie dish, serves 6
Ingredients
Shortcrust pastry plain flour 350g unsalted butter 175g egg 1 salt 3g cold water 20g Filling chicken thighs 600g chicken stock 500g smoked bacon 200g leeks 300g celery 100g garlic 2 cloves unsalted butter 30g plain flour 30g whole milk 250g dijon mustard 15g dried tarragon 3g bay leaves 2 salt to taste black pepper to taste
Filling must be completely cold before going into the pastry case or the base will go soggy. Make it the day before if possible.
Use boneless skinless chicken thighs, not breasts. They stay juicy after poaching and shredding.
Recipe
1. Rub the cold butter into the flour and salt until it looks like fine breadcrumbs. Add the beaten egg and bring together. Add cold water a little at a time only if needed. Divide two thirds for the base and one third for the lid. Wrap and refrigerate for 30 minutes.
2. Poach the chicken thighs in the stock for 15 minutes until cooked through. Remove and reserve 250g of the poaching stock. Shred the chicken into large pieces once cool.
3. Fry the bacon in a wide pan until lightly golden. Add the sliced leeks, celery and garlic. Cook for 5 minutes until softened.
4. Add the butter. Once melted, stir in the flour and cook for 1 minute. Gradually pour in the reserved stock and milk, stirring constantly until thick and smooth.
5. Stir in the mustard, tarragon and bay leaves. Add the shredded chicken. Season well. The filling should be thick enough to hold its shape. Cool completely, removing the bay leaves.
6. Heat the oven to 190°C. Roll the larger pastry piece to 3-4mm thick and line the pie dish with a little overhang. Fill with the cold filling.
7. Roll the lid piece. Brush the pastry overhang with beaten egg and lay the lid on top. Press and trim the edges, then crimp. Cut a small cross in the centre for steam.
8. Brush all over with beaten egg. Bake for 30-40 minutes until deep golden brown. Rest 5 minutes before serving.