Chicken & leek pie

Chicken & leek pie

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(30 ratings)

By

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Cooking time

Ready in under 3 hours, plus chilling

Skill level

Moderately easy

Servings

Serves 6

This has to be the best comfort food yet and it's perfect for entertaining

Nutrition and extra info

Additional info

  • Easily halved
Nutrition info

Nutrition per serving

kcalories
762
protein
55g
carbs
27g
fat
49g
saturates
24g
fibre
2g
sugar
0g
salt
2.78g

Ingredients

  • 1½ kg whole corn-fed chicken
  • ½ tsp peppercorns
  • 2 bay leaves
  • 3-4 thyme sprigs
  • 1 onion, halved
  • 1 celery stick
  • ½ tsp salt
  • 4 large or medium eggs
  • 25g butter
  • 2 tbsp olive oil
  • 6 bacon rashers, cut into large pieces
  • 2 leeks, thinly sliced
  • 2 tbsp plain flour
  • 2 tbsp grainy mustard
  • 4 tbsp crème fraîche
  • 4 tbsp chopped fresh parsley
  • squeeze of lemon juice
  • 250g bought puff pastry or home-made rough puff
  • beaten egg, for glazing

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Method

  1. Put the chicken into a deep pan that is just large enough to hold it quite snugly. Pour in enough water to half cover the bird, then tip in the peppercorns, bay leaves, thyme, onion and celery. Add the salt and bring to the boil on the hob, then reduce the heat, cover tightly and simmer for 1-11⁄4 hours until tender.
  2. Transfer the chicken to a plate. Strain 425ml/3⁄4 pint of the stock into a measuring jug (top up with water if you need to). Strip the meat off the chicken, cut into bite-sized pieces and put in a 1.7 litre/3 pint pie dish.
  3. Put the eggs in boiling water and boil for 6 minutes. Drain, cool them under cold water and remove the shells. Quarter the eggs and nestle them in the pie dish among the chicken pieces.
  4. Heat the butter and oil in a large frying pan and fry the bacon until crisp. Add the leeks and cook for 2 minutes until softened. Stir in the flour and cook for 1 minute. Pour in the chicken stock a third at a time, stirring continuously and making sure the sauce is thick and smooth before adding the next batch. Stir in the mustard, crème fraîche and parsley, then add a squeeze of lemon juice and black pepper to taste. Add salt if needed. Spoon over the chicken and leave to cool.
  5. Meanwhile, preheat the oven to 220C/Gas 7/fan 200C. Reserve a quarter of the pastry for decoration and roll out the remainder to a shape about 5cm/2in larger than the top of the pie dish, then cut a 2.5cm/1in strip from all round the edge. Brush the edge of the dish with water and stick the pastry strip to it. Brush the strip with water. Flip the pastry lid over the rolling pin, lift it up and unroll over the pie. Press the edge on to the pastry strip to seal, and trim any excess with a sharp knife.
  6. Tap the blade of a small sharp knife all along the outside edge of the pastry (this helps the edge to rise during cooking), then flute it using the back of the knife. Make a hole in the lid centre with the tip of the knife, to allow steam to escape as the pie bakes.
  7. Roll out the pastry you put aside earlier. Cut 8 long strips each about 1cm/1⁄2in wide, and two more strips each about 4cm/11⁄2in wide. Cut the wider strips diagonally to make eight diamond leaf shapes. Mark the veins of the leaves with the tip of a sharp knife. Brush the pastry lid with beaten egg, then lay the 8 thin strips on top, as in the picture. Brush again with egg and arrange the leaves in the centre, between the strips. Brush with egg.
  8. Chill the pie for 15 mins, if you have time, to set the pastry. (Can be made a day ahead up to this point. Keep chilled and add 4-5 extra minutes at baking time.) Bake for 30 - 35 miutes until the pastry is crisp, puffed up and deep golden brown.)

Recipe from Good Food magazine, May 2002

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Comments

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Varley83's picture

Tasty!

armojane's picture

this is a family favourite, always impresses as well

callamahaagen's picture
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Great recipe a true favourite, I just replace bacon with pancetta and boil down the stock quite a bit to make a richer sauce. Everyone I have cook it for has loved it!

girlypie's picture
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We love this pie, and it my son's favourite food. I'm making it again just now for his Christmas/birthday dinner.

dwatson27's picture

Made this for tea yesterday. Used diced chicken breast so cooked stock a little before adding the chicken. Followed recipe after that. It was delicious! My daugher took a portion to work today and she said all her colleagues were envious. Served with mashed potato and carrots. I saved the remainder of stock for a leek and potato soup :) Will definitely make again! Excellent comfort food!!!! Five stars from our home!

dwatson27's picture

Made this tonight for first time. Used cubed chicken breast so cooked stock ingredients for 15 mins before adding chicken. Very tasty!!! Next time will prepare filling earlier ( even day before) and cook as required. Lovely!!!!!! 5 stars

grace5oriordan's picture

My family loved this pie; I lined the tin and blind baked first. Very sucessful, a new family favourite.

irjeakins1's picture
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Using the whole chicken is fantastic - leftover stock makes brilliant soup, plus you can reboil the bones after stripping the chicken down - even more soup! Dried tarragon works brilliantly as a substitute for parsley :)

cameronan's picture
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Really easy to make and very tastey, would make again. Also I didn't add eggs not sure about those.

sookiepie's picture
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I followed the recipes exactly (minus the eggs) and it was GORGEOUS. Will be making this again. A bit fiddly so not a mid-week meal, but good for a weekend or dinner party.

cakeanyone's picture
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This was a great pie. Made with shortcrust pastry (200g flour, 100g butter, 1 egg, 2 tbsp water blitzed in processor), reduced bacon by half, 1 tbsp mustard and omitted eggs.

absinthe's picture
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Made this pie with extra crispy roast potatoes for a family gathering. My parents said "they weren't into stuff like that" when I told them what I was making but my partner convinced them to try it.

It is the most beautiful pie ever (minus boiled eggs as I thought that was a bit OTT) my family liked it so much that they took the recipe and are having it for tea tonight!!

It freezes beautifully (filling in a pie dish covered with clingfilm) its so easy to just take out the freezer in the morning, cover in pastry in the afternoon and wap it in the oven.

Delicious!

toffeebonbon's picture
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Great for left over roast chicken. Did not put the eggs in as it doesn't sound right

lyndsey_allison0506's picture
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I thought this was average - the filling seemed to be lacking something and the eggs seemed to give a strange consistency to it.

nsouthey's picture

Fantastic pie. I didn't use eggs as this didn't appeal to me, instead I just put more chicken/leek filling. I also used already seperated chicken joints instead of the whole chickem in the first step and it was still delicious. Also tastes great the next day.

redbushtea's picture
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Delicious and so easy to do! We're going to have it again next week.

sotasty's picture
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I have made this pie quite a few times now. I now leave out the eggs because I don't feel they work. Using a whole chicken gives a really delicious rich stock so I would't take any shortcuts. All you do is put the chicken, etc in a big pot and leave to simmer.

merulapie's picture
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Very tasty. I left out the eggs and used chicken breasts. Will definitely be making it again!

mummywood's picture
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The best pie we have ever had!! I used 4 chicken leg portions and cooked them in the slow cooker then stripped the meat off the bone made up the pie and left it in the fridge overnight and just popped it in the oven the following day a hit with everyone!!

kidzcupboard's picture
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Made this recipe for a family gathering and it was a huge hit, it sounds a bit weird with the eggs i know, but they really do make it, this is comfort food through and through, the flavours are amazing!!!

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