Chicken and leek pie
(from xombi’s recipe box)
Prep time: 30 minutes
Cook time: 90 minutes
Serves 8 people
Categories: Pies
Ingredients
- 2 chicken thighs
- 2 chicken legs
- 8 peppercorns
- 1/2 onion
- 1 bay leaf
- milk (enough to cover chicken pieces)
- 6 rashers of smoked streaky bacon, cut into postage stamp-size pieces
- 30g/1oz butter
- 2 leeks, sliced into 1/2 inch discs
- 3 tbsp plain flour
- 3 tsp Dijon mustard
- 2 x 375g/13oz packs of puff pastry
- 1 egg, beaten, for glazing
- parmesan, grated, for topping
Directions
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e-heat the oven to 200C/400F/Gas 6.
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In a saucepan add the chicken, peppercorns, onion and bay leaf. Cover with milk. Bring to the boil and simmer for 25 minutes until the chicken is cooked.
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Meanwhile, fry the bacon in the butter. Add the sliced leeks and allow to soften.
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When the chicken is cooked remove from the milk and flake the chicken meat into the pan with the leaks, discarding the bones.
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Add the flour and cook through for two minutes before adding the milk through a sieve to remove peppercorns and bay leaf. Add the Dijon mustard. Stir constantly to make a thick sauce.
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Roll out the sheets of puff pastry to a rectangular shape at a pound coin thickness. Lay the filling on one sheet and then cover with the second sheet and crimp the edges.
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Brush the pie with a beaten egg and sprinkle the grated Parmesan over the top. Bake in the oven for 35-45 minutes