Chicken & leek pie

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Good Food

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Recipe by Good Food

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1. Mix the flour, a pinch of salt and the butter in a bowl, then stir in the cheese. Blend 2 tbsp cold water with the mustard and stir in. Form into a dough. Wrap and chill for 30 minutes.
2. Fry the chicken in the hot butter and oil for 5 minutes until golden. Add the leeks and fry for 2 -3 minutes until softened. Add the stock, bring to the boil then cover and simmer gently for 15 minutes.
3. Preheat the oven to 200C/gas 6/fan 180C.Transfer the chicken and leeks to a 1.2 litre pie dish with a slotted spoon - leave the stock in the pan. Make a paste with the flour and 1 tbsp cold water. Thin with 2 tbsp stock then add to the pan and stir on the heat non-stop until thickened. Take off the heat, stir in the watercress and crème fraîche, season and pour over the chicken and leeks. Cool.
4. Roll out the pastry between 2 pieces of cling film until just larger than the dish. Remove the top piece of film and lift the pastry onto a rolling pin with the cling film underneath. Lay pastry-side down over the filling. Peel away the film, then trim around the rim. Make a small hole in the centre. Brush the pastry with milk. Bake for 25-30 minutes until golden.

Per serving

669 kcalories, protein 38g, carbohydrate 43g, fat 40 g, saturated fat 21g, fibre 3g, salt 1.34 g

Latest comments and suggestions

• lovedanes2

  17 November 2007

  lovedanes2 rated this recipe

  

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• Gemma Russell

  13 January 2008

  Gemma Russell commented on this recipe

  This is really nice, I didnt change any of the recipe, but next time I do it I might do it with mushroooms rather than the leeks

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• Linda

  14 January 2008

  Linda commented on this recipe

  I made this dish yestersay and I added some carrots as well, we both throughly enjoyed it 5 star

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• steve

  27 January 2008

  steve commented on this recipe

  "Absolutly beautiful, i used mushrooms as suggested and it turned out very very tasty. I found the pastry topping very tricky, but managed to make a jig saw with the crumbling pastry and it turned out well. Served with carrotts and coly,broc and new potatoes"

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• mgtclk

  12 March 2008

  mgtclk rated and commented on this recipe

  

  really nice combination of leek and chicken

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Ingredients

• 175g gluten-free flour
• 85g chilled butter , coarsely grated
• 50g mature cheddar , grated
• 1 tsp coarse grain mustard

FOR THE FILLING

• 500g skinless boneless chicken breasts, cut in chunks
• 25g butter
• 2 tbsp sunflower oil
• 2 leeks , thickly sliced
• 350ml hot chicken stock
• 1 tbsp gluten-free flour
• 85g watercress , chopped
• 4 tbsp crème fraîche
• 1 tbsp milk for glazing

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Difficulty and servings

Serves 4

Preperation and cooking times

Gluten-free

Ingredients

• 175g gluten-free flour
• 85g chilled butter , coarsely grated
• 50g mature cheddar , grated
• 1 tsp coarse grain mustard

FOR THE FILLING

• 500g skinless boneless chicken breasts, cut in chunks
• 25g butter
• 2 tbsp sunflower oil
• 2 leeks , thickly sliced
• 350ml hot chicken stock
• 1 tbsp gluten-free flour
• 85g watercress , chopped
• 4 tbsp crème fraîche
• 1 tbsp milk for glazing

Per serving

669 kcalories, protein 38g, carbohydrate 43g, fat 40 g, saturated fat 21g, fibre 3g, salt 1.34 g

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