Chicken and Leek Pie Recipe
Ingredients
| Ready-rolled puff Pastry - 8-inch square, thawed if frozen | ||
| Egg - to glaze, beaten | ||
| Small leeks - 2 | ||
| Butter | 2 Ounce | |
| Boneless chicken breasts | 8 Ounce, skinned | |
| Small chestnut mushrooms - 3 ounces | ||
| Plain flour | 1 Tablespoon | |
| Chicken stock | 1/4 Pint | |
| Large carrots - 2 | ||
| Crème fraiche - 4 tablespoons | ||
| Dijon Mustard | 2 Teaspoon | |
| Caster sugar | 1/2 Teaspoon | |
| Lemon | 1/2 | |
| Flat-leaved fresh parsley - 1 tablespoon, roughly chopped | ||
| Salt | 1 To taste | |
| Black pepper | 1 To taste | |
Directions
GETTING READY
1. Preheat the oven to 220 degrees centigrade.
2. Cut a 1-inch strip from round the edges of the pastry square. Brush the edges of the remaining square with egg, place the strip around the edge of the remaining square to make a pastry case, trimming off the extra lengths. Prick the base and then brush all over with egg. Bake for 8 minutes until golden.
3. Remove the pastry case from the oven.
MAKING
4. Heat a large frying pan, slice leeks diagonally, add 1 ounce of the butter to the pan with the leeks and fry for 3-4 minutes until softened.
5. Cut the chicken into chunks and thickly slice the mushrooms. Add the chicken to the pan and stir-fry for 3 to 4 minutes until lightly browned. Add the mushrooms and cook for 1 to 2 minutes. Stir the flour into the pan with the chicken, gradually pour in the stock, stirring until smooth. Bring to the boil then simmer for 2 minutes, stirring occasionally.
FINALISING
6. Peel and thinly slice the carrots into ribbons.
7. Heat a frying pan, add the remaining butter to the wok and stir-fry the carrot ribbons for 1 to 2 minutes until just tender.
8. Stir the crème fraiche and mustard into the chicken mixture. Season with salt and pepper to taste and heat gently until warmed through.
9. Sprinkle the sugar over the carrots, add a squeeze of lemon juice and cook for 1 to 2 minutes. Toss the parsley with the carrots and season with pepper.
10. Spoon in the chicken mixture in cooled pastry.
SERVING
11. Serve the pie hot with the carrots.
1. Preheat the oven to 220 degrees centigrade.
2. Cut a 1-inch strip from round the edges of the pastry square. Brush the edges of the remaining square with egg, place the strip around the edge of the remaining square to make a pastry case, trimming off the extra lengths. Prick the base and then brush all over with egg. Bake for 8 minutes until golden.
3. Remove the pastry case from the oven.
MAKING
4. Heat a large frying pan, slice leeks diagonally, add 1 ounce of the butter to the pan with the leeks and fry for 3-4 minutes until softened.
5. Cut the chicken into chunks and thickly slice the mushrooms. Add the chicken to the pan and stir-fry for 3 to 4 minutes until lightly browned. Add the mushrooms and cook for 1 to 2 minutes. Stir the flour into the pan with the chicken, gradually pour in the stock, stirring until smooth. Bring to the boil then simmer for 2 minutes, stirring occasionally.
FINALISING
6. Peel and thinly slice the carrots into ribbons.
7. Heat a frying pan, add the remaining butter to the wok and stir-fry the carrot ribbons for 1 to 2 minutes until just tender.
8. Stir the crème fraiche and mustard into the chicken mixture. Season with salt and pepper to taste and heat gently until warmed through.
9. Sprinkle the sugar over the carrots, add a squeeze of lemon juice and cook for 1 to 2 minutes. Toss the parsley with the carrots and season with pepper.
10. Spoon in the chicken mixture in cooled pastry.
SERVING
11. Serve the pie hot with the carrots.
Chef
