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Recipe by Mary Cadogan

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1. Put the chicken in a pan, which is large enough to take it snugly. Roughly chop the carrot, onion and celery and tuck around the chicken with the bouquet garni. Pour in enough water to come just over halfway up the chicken, then season with salt and pepper.
2. Bring to the boil, then reduce the heat, cover tightly and simmer gently for 1-1¼ hrs, until the chicken is well cooked. Carefully lift the chicken out onto a board lined with kitchen paper to absorb any stock that leaks out. Then strain the stock, discarding the veggies, and measure 500ml into a jug - any extra you can cool and freeze for another time.
3. Heat the oven to 200C/fan 180C/gas 6. Strip the meat from the chicken, discarding the skin and bones. Cut the meat into large chunks and put into a 1-litre pie dish.
4. Melt the butter in a pan, add the leeks and fry until starting to soften. Sift in the flour and cook for 1 min. Gradually stir in the stock, cooking until the sauce is smooth and glossy. Take off the heat and add lemon, parsley and crème fraîche. Season. Pour the sauce over the chicken and leave to cool.
5. Roll out the pastry and trim to 5cm larger than the pie dish. Brush the edge of the dish with water. Lay the pastry on the pie, tucking the edges under to make a double layer around the rim. Press the pastry edge to seal it. Roll out any trimmings to make leaves for the top. Brush the pastry with milk or egg and bake for 30-35 mins until the pastry is golden.

PER SERVING

401 kcalories, protein 28g, carbohydrate 21g, fat 23 g, saturated fat 10g, fibre 1g, salt 0.6 g

'I would have avoided this as I have had difficulties with pastry in the past. I also thought poaching a whole chicken was time-consuming - but it was well worth the effort for great results.'

Latest comments and suggestions

• delsh21

  01 May 2009

  delsh21 commented on this recipe

  How much creme fraiche is needed? The recipe doesn't state quantity...

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• phillippa

  13 May 2009

  phillippa commented on this recipe

  Yet another recipe with incomplete / inaccurate ingredients list. Surely someone should check what is being put up on the site? How hard can it be!

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• coops63

  22 June 2009

  coops63 commented on this recipe

  COOKED THIS FOR sUNDAY DINNER EVERYONE ENJOYED EASY TO MAKE EASIER TO EAT

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• Jayney

  09 July 2009

  Jayney commented on this recipe

  Although this recipe takes some time & creates lots of washing up, i have to say my family & myself all agreed it was delicious and well worht any extra efforts! I just added the creme fraiche little by little, until it looks thick & creamy enough.

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• stephilou

  06 September 2009

  stephilou rated and commented on this recipe

  

  The ingredients state 3tbs creme fraiche! It is sooo worth boiling the chicken, although time consuming! Tastes deeelish! Chicken is succulent and you can't beat the stock! Will def do again!

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• Kirsten

  07 September 2009

  Kirsten commented on this recipe

  Have cooked this lots of times since it was published in the magazine, this is a fantastic pie. I've had so many compliments on it and many guests have taken the recipe home. This is a fantastic Sunday meal!

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• paddygas

  13 October 2009

  paddygas rated and commented on this recipe

  

  1st time i have ever made a pie, i thought it turned out great, easy to make, tasted superb, have being nagged ever since to make another

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Ingredients

• 1.4kg chicken
• 1 each carrot , onion and celery stick
• 50g butter
• 2 leeks sliced
• 2 plain flour
• grated zest 1 lemon
• large bunch parsley chopped
• 3 tbsp crème fraîche
• 250g ready-made puff pastry
• beaten egg or milk, to glaze
• bouquet garni (see 'Try', below)

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Difficulty and servings

2 Adults & 4 Kids

Easily doubled

Preparation and cooking times

Prep 1 hr 45 mins 2 hrs

Cook 35 mins

Ingredients

• 1.4kg chicken
• 1 each carrot , onion and celery stick
• 50g butter
• 2 leeks sliced
• 2 plain flour
• grated zest 1 lemon
• large bunch parsley chopped
• 3 tbsp crème fraîche
• 250g ready-made puff pastry
• beaten egg or milk, to glaze
• bouquet garni (see 'Try', below)

PER SERVING

401 kcalories, protein 28g, carbohydrate 21g, fat 23 g, saturated fat 10g, fibre 1g, salt 0.6 g

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