Bakechef Recipe: Chicken and Leek Pie

Chicken and Leek Pie

SERVINGS: 6       PREPARATION TIME: 30 MIN        COOKING TIME: 42 MIN

Ingredients

50g butter
350g Shortcrust pastry
1 leek
8 boneless chicken thighs
1 thyme sprig
2 bay leaves
100ml double cream 

2 tablespoons plain flour
100ml white wine
300ml chicken stock
1 tablespoon wholegrain
mustard
1 beaten egg

Steps

1. Melt the butter in a casserole dish on the hotplate.
Add the leek, chicken, herbs, and seasoning and cook for 12 minutes until the chicken
is cooked and the leek has softened.
2.
3. When the mixture is simmering, stir in the flour and cook for three minutes.
Pour in the the wine, and bubble for one minute then stir in the stock, cream and
mustard.
4.
5. Cook for 10 minutes until the chicken is cooked through and season to taste.
6. Store in a container and chill for 2 hours.
7. Place the four ceramic birds into a pyrex baking dish.
Spoon the filling into the container, then roll out the pastry on top. Trim the edge then
press with a fork to seal.
8.
9. Brush the pie with the beaten egg, the put in the oven for 20 minutes at 200 degrees.