Cooking Recipes - Chicken, Leek Parsley Pie Recipe

  
 

Main Courses Recipes - Chicken, Leek Parsley Pie Recipe

Ingredients

For the pastry:

  • 275g/10oz plain flour

  • Pinch of salt

  • 200g/7oz butter (diced)

  • 2 egg yolks

 For the filling:

  • 3 chicken breasts

  • 1 small onion (sliced)

  • 50g/2oz butter

  • 2 leeks (finely sliced)

  • 50g/2oz Cheddar cheese (grated)

  • 25g/1oz Parmesan cheese (finely grated)

  • 3 tablespoons chopped fresh parsley

  • 2 tablespoons wholegrain mustard

  • 1 teaspoon corn flour

  • 300ml/1/2pt double cream

  • Salt and pepper

  • Beaten egg (to glaze)

Serves 4-6

Method:

  1. To make the pastry, first sift the flour and salt. Blend together the butter and egg yolks in a blender or food processor until creamy. Add the flour and process until the mixture is just coming together. Add about 1 tablespoon cold water and process for a few seconds more. Turn out on to a lightly floured surface and knead lightly. Wrap in Clingfilm and chill for about 1 hour.

  2. Poach the chicken breasts with the onion in a large saucepan of boiling water until the chicken is tender. Leave to cool in the liquid.

  3. Preheat the oven to 200°C/400°F/Gas mark 6.

  4. Divide the pastry into 2 pieces, one slightly larger than the other. Roll out the larger piece on a lightly floured surface and use to line a 18 x 28cm/7 x 11in baking dish. Prick the base with a fork and bake for 15 minutes. Leave to cool.

  5. Lift the cooled chicken from the poaching liquid and discard any skin and bones. Cut the chicken flesh into strips, then set aside.

  6. Melt the butter in a frying pan and fry the leeks over a low heat, stirring occasionally, until soft. Stir in the Cheddar, Parmesan and parsley. Spread half the leek mixture over the cooked pastry base, leaving a border all the way around.

  7. Cover the leek mixture with the chicken strips, then top with the remaining leek mixture. Mix together the mustard, corn flour and cream in a small bowl. Add seasoning to taste. Pour over the filling.

  8. Moisten the edges of the cooked pastry base. Roll out the remaining pastry and use to cover the pie. Brush with beaten egg and bake for 30 to 40 minutes until golden and crisp. Serve hot.