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Nutrition: per serving

  • kcal1041
  • fat65g
  • saturates33g
  • carbs55g
  • sugars13g
  • fibre7g
  • protein51g
  • salt1.8g
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Method

  • step 1

    Melt 40g of the butter in a saucepan and add the flour. Stir this over a medium-low heat for 1 min to make a roux. Remove from the heat and start adding the cider a little at a time. Mix well with a wooden spoon to ensure there are no lumps. Keep stirring until all the cider has been added, then add the milk in the same way. Season, return the pan to the heat and, stirring continuously, bring to the boil. The mixture will thicken considerably and, once it has come to the boil, reduce the heat and simmer for about 3 mins. Stir in the mustard, lemon juice and crème fraîche , and taste for seasoning.

  • step 2

    Melt the rest of the butter in a frying pan and gently fry the leeks and the apples for 5 mins. Add 2 tbsp of water, season, cover and cook over a low heat for 8-10 mins until tender. If there are lots of juices, increase the heat to reduce them.

  • step 3

    Add half the cheese to the sauce, then bring to the boil. Reduce the heat and gently stir in the leeks and apples and taste – you may want to add more mustard or lemon juice. Cool and chill the sauce until you’re ready to assemble the pie.

  • step 4

    Stir the chicken into the cooled sauce. Put the mixture into a 25 x 20cm pie dish or a round dish measuring 25cm across (with a 1.3 litre capacity). Sprinkle with the rest of the cheese and leave to cool completely.

  • step 5

    Heat oven to 200C/180C fan/ gas 6. On a lightly floured surface, roll the pastry out to the thickness of a 50 p coin. Cut off a strip the same width as the lip of the pie dish. Wet the lip and press this strip onto it. Brush the strip with water and lay the rest of the pastry on top. Press the pastry lid onto the pastry strip, then cut off the excess. Crimp the edges and use the remaining pastry to decorate the top of the pie. Make three small slits in the pastry near the middle to let the steam escape. Brush the top with the egg mixture and bake in the oven for 30 -40 mins, until the pastry is a deep golden colour and puffed up. Serve immediately.

Recipe from Good Food magazine, October 2016

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Comments, questions and tips (12)

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Overall rating

A star rating of 4.7 out of 5.29 ratings

Tannietwee

This was a winner. I must admit that I did not use an apple but that was because we didn’t have one and I couldn’t justify going to the shop during lockdown just to get an apple. I would try this again and add an apple to see if it makes a difference, but as it currently stands, it’s a repeater in…

jozine

A star rating of 5 out of 5.

My hubby n kids loved this, went down really well. Put extra mustard, creme fraichè and cheese in.

kentbird

A star rating of 4 out of 5.

Added more chicken and the family loved it. Will cook again

Hungryfamily1

question

Can this recipe be frozen please?

lulu_grimes avatar
lulu_grimes

Hello, You can freeze this once it's cooked but the sauce may change texture when it defrosts. I hope this helps.

Loriannehall

A star rating of 5 out of 5.

The best chicken pie ever! I added good quality lardons and a little extra cheese. My dinner guests told me it was the best chicken pie they ever had!

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