Chicken, leek & parsley pie
This satisfying evening meal can be made in advance: simply make up the pie and freeze until you are ready to bake it
Difficulty and servings
2 Adults & 4 Kids
Easily doubled
Preparation and cooking times
Prep 1 hr 45 mins - 2 hrs
Cook 35 mins
- 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.
- 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.
- 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.
- 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.
- 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.
How to make a bouquet garni
You can buy bouquet garni sachets alongside the dried herbs in the supermarket and they are perfectly fine to use. But if you have some herbs in your garden gather a sprig each of marjoram, thyme, rosemary, bay and parsley and tie into a bundle with kitchen string.
PER SERVING
401 kcalories, protein 28.0g, carbohydrate 21.0g, fat 23.0 g, saturated fat 10.0g, fibre 1.0g, sugar 2.0g, salt 0.6 g
Recipe from Good Food magazine, April 2006.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/6036/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
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)
Buy ingredients
Search Good Food
A microwave pud that will have the family thinking you've been cooking for hours
31
ratings
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 28.0g, carbohydrate 21.0g, fat 23.0 g, saturated fat 10.0g, fibre 1.0g, sugar 2.0g, salt 0.6 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
Results 21-28
17 May 2011
Louisa Smith rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
28 May 2011
PieMan commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
26 March 2012
Hellie67 rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
03 April 2012
Chilli rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
29 May 2012
lydbids rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
10 August 2012
Tina commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
02 October 2012
Emer rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
02 January 2013
David commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.