Tuesday, 20 August 2013

Mummy's Chicken and Leek Pie

Mummy’s chicken and leek pie
Serves 2 with leftovers for next day

I have no idea where mum got this recipe. It is pure comfort food and is equally yummy served hot or cold the next day which is why I always make this amount! I tend to buy Elmlea cream is it lasts longer in the fridge - great if you live alone and only need a little at a time. My friend Mandy always requests this pie!

180ml chicken stock, from a cube
125ml glass of dry cider
2 chicken breasts
A large knob of butter
1 leek, chopped finely
1 celery stick, chopped finely
1 tbsp flour
2 tsp fresh thyme or lemon thyme leaves
125ml cream
1 tbsp Dijon mustard (or as much as you like)
1 sheet ready rolled shortcrust pastry
1 sheet ready rolled puff pastry
1 egg, beaten
Extra thyme leaves
Sea salt

Preheat the oven to 200C.

Put the stock and wine in a saucepan and bring to the boil. Add the chicken breasts and simmer with a lid on for 10 mins. Then remove from heat and leave for another 10 mins. Remove chicken and reserve about 200ml of the liquor. Chop chicken into little pieces.

Melt the butter in another saucepan and cook the leek and celery until soft. Add the flour and thyme, and stir until bubbling and starting to brown the flour. Slowly add in the cooking liquor and cream, stirring until thickened. Remove from heat and add the chicken and mustard.

Grease a pie dish and line with the shortcrust pastry. Pour in the chicken filling and top with the puff pastry. Seal or crimp the edges. Brush with egg and sprinkle over a few thyme leaves and a few sea salt flakes. Make an air hole.

Bake for 20-30 mins until the pastry is golden. Serve with new potatoes or mash and veggies. You could also make mini picnic pies using muffin tins!

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