Cooked Recipe

Chicken & Leek Pie

Poached chicken, lightly sautéed with shallots and leeks in a home-made chicken sauce, topped with a golden pastry. This chicken & leek pie is a real family treat and so easy to make; just follow the easy step-by-step guide.

  • 3 ½ lb / 1.5 kg oven –ready free –range chicken
  • 2 large onions
  • 2 carrots
  • 2 sticks celery
  • 2 bay leaves
  • 4-6 black pepper corns
  • 4 cloves
  • 2 oz / 50 g butter or margarine
  • 12 oz  / 350 g leeks  trimmed , washed and sliced
  • 8 oz / 225 g shallots, peeled
  • FOR THE SAUCE:
  • 2 oz / 50 g butter or margarine
  • 2 oz / 50  plain flour
  • FOR THE PASTRY
  • 4 oz /100 g white vegetable fat
  • 2 oz / 50 g butter or margarine
  • 10 oz / 300 g plain flour
  • 1 egg  size  5, beaten

 

Preheat kitchen appliance to Gas half-dozen, 400 f, 200 C,15 minutes before baking the pie,
take away any giblets from the chicken. withdraw and discard and fat from the within of the bird then wash completely underneath cold running water. Drain then place in an exceedingly giant cooking pan. Peel the onions and carrots trim and scrub the celery. Place within the pan with the bay leaves peppercorns and cloves. cowl with water .Bring to the boil cowl with lid then scale back heat and simmer for one ½ -2 hrs or till chicken is hard-boiled.
Remove chicken from pans cowl and permit to cool down. Strain and reserve one pint/600 mil.(the remainder of the stock are often frozen for later use or hold on within the icebox, coated for two days.)
When the chicken is cool enough to handle strip off meat, discarding skin and bones chop meat into bite-sized items, cowl and leave on one facet.
Melt the butter or oleo then fry the leeks for five minutes. Drian and reserve. Fry the shallots within the remaining fat for five minutes or till golden , drain to create the sauce, soften two oz/50 g butter or oleo i a clean pan then stir in flour and cook for two minutes overran light heat. Remove from heat stir within the reserved one pint/600 mil of stock come to the warmth and cook,
Stock, return to the warmth and cook, stirring throughout till thickened Add the chicken meat, shallots and leeks with seasoning to style. Place filling in an exceedingly one ½ pint /900 mil oval pie dish.
to create the pastry, rub the fasts into the flour then combine to a soft pliable dough with cold water Knead till sleek, wrap and chill for thirty minutes Roll out on gently floured surface and cut out a ½ in /1.25 cm strip, long enough to travel all the approach around the pie dish and place in position.
CUT out pastry lid as illustrated (in step 4) dampen pastry strip and place the lid on high protection the sides firmly along. Knock the sides at the side of the rear of a round-bladed knife victimization your thumb and finger, pinch the sides along to the shape a décor tie patter round the fringe of the dish and use the trimmings to brighten the highest.
build tiny low hole within the center of the pastry lid to permit the steam to flee. Brush the pie gently with the overwhelmed egg then cook within the kitchen appliance for 35-40 minutes or till the pastry is golden .
Serve hot with a range of contemporary seasonal vegetables.

Instruction

1, place the chicken onions carrots celery and bay leaves in a saucepan

2, sauté leeks in fat for 5 mins then drain add shallots to pan and sauté  

3, Melt fat in saucepan add flour, cook for 2 mins stir in chicken stock

4, Roll pastry out on a floured surface to ½ in 1.25 cm thick cut oval for lid

5, After placing filling in dish, place strip around edge dampen position  lid

6, Seal edges together firmly arrange pastry leaves as decoration in center

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