Chicken, leek & parsley pie

Chicken, leek & parsley pie

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(16 ratings)

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Cooking time

Prep: 1 hr, 45 mins - 2 hrs Cook: 35 mins

Skill level

Moderately easy

Servings

2 adults & 4 kids

This satisfying evening meal can be made in advance: simply make up the pie and freeze until you are ready to bake it

Nutrition and extra info

Additional info

  • Freezable
  • Easily doubled
Nutrition info

Nutrition per serving

kcalories
401
protein
28g
carbs
21g
fat
23g
saturates
10g
fibre
1g
sugar
2g
salt
0.6g

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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Method

  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.

Recipe from Good Food magazine, April 2006

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Comments

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lamm1310's picture
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Amazing. went down really well, would highly recommend. I also added white wine and garlic!

cheriepope1's picture

Delicious. I used 1 heaped tablespoon of flour and added a big glug of white wine after reading another comment. Yum. Fed 4 adults easily.

melpadge37's picture

One of the nicest pies i've ever made and it went down a treat with the family. I will be making this pie again very soon.

Jeanne27's picture
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This was good, however, it did need a little help. I used what worked out to 6 cups of chopped leeks (more than 2 leeks), and added a tbsp chervil, a tbsp tarragon, and 1 cup of Chardonnay. I added the Chardonnay with the chicken broth. It added tremendously. With my own additions, I would give this dish 5 stars.

Jeanne27's picture
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This was good, however, it did need a little help. I used what worked out to 6 cups of chopped leeks (more than 2 leeks), and added a tbsp chervil, a tbsp tarragon, and 1 cup of Chardonnay. I added the Chardonnay with the chicken broth. It added tremendously. With my own additions, I would give this dish 5 stars.

paintballdan's picture
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Ok. Not as flavorful as I was hoping for but not bad.

dfasosin's picture

it was very goodto eat

tinomatt's picture

How much flour? Ta

lydbids's picture
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2 plain flour. 2 WHAT plain flour??? Can't the BBC afford an editor?

chillipie's picture
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This pie was lovely even my non chicken loving husband enjoyed it and had 2 helpings.

muesli1's picture

Who doesn't like chicken?? Never heard of that one before :)

helllie67's picture
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Made this at the weekend, to very mixed reviews. I personally found it too lemony and would not choose to have again, although my husband is already looking forward to eating the remaining portion that we froze.

pieman9's picture

Dont discard the bones. Make them into delicious stock to freeze for making soups. Sacrilege to discard them!

louisasmith's picture
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I made this when I was heavily pregnant and wanted some meals for the freezer. I made one large pie and a couple of individual ones. It was a bit of a palaver to boil the whole chicken but the resulting stock was very tasty and the chicken was amazingly tender.The sauce had a lovely flavour to it too. I'd definitely make it again, although now my baby is here I don't seem to have the time!

jamiescott's picture

2 plain flour? 2 what? tablespoons? tonnes? Looks delicious though!

yexlmb's picture
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Forgot to rate it...

yexlmb's picture
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I loved this meal! At the time of cooking I thought it was a bit of a pain making the stock with the chicken however the meat was very tender. I made individuals pies as I live on my own and they are perfect to have in the freezer. It was definitely worth the effort!

charmack's picture
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I made a few changes - I topped with mashed potato rather than pastry and left out the lemon zest and creme fraiche.
Poaching has to be the best (and easiest) way to cook succulent , juicy, tasty chicken. After cooking the chicken, I stripped from the bones and added the bones back to the stock and cooked this for a bit longer and reduced it, to give the stock more concentrated flavour. Quite a long process, but it made two delicious pies, one for the freezer, and was totally worth it.

pumpkinqueen's picture

I didn't read this properly and used chicken breasts cut up into chunks. I just lightly cooked them and then added them instead of the shredded chicken, it was beautiful.

sdewit's picture
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Mmm.. Yummy. Well worth the effort.

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