Wednesday, January 21, 2015

Chicken, Leek and Parsley Pie


  • 1.4kg chicken
  • 1 each carrot, onion and celery stick
  • 50g butter
  • 2 leeks, sliced
  • 2 tablespoons plain flour
  • grated zest 1 lemon
  • large bunch parsley
  • 3 tbsp creme fraiche
  • 250g ready-made puff pastry
  • beaten egg or milk to glaze


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.


Posted by brandphoenix


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