We had a situation last week, where whilst switching internet providers, we were internetless for 2 days. Which was awful. Especially as I work online. I ended up spending an evening with my lovely in laws, so I could steal their Wi-Fi to get some work finished. During this time, I was plied with wine (no choice, I’m sure you understand) and offered dinner. Unfortunately, I had to turn down the dinner, an incredibly gorgeous smelling chicken and leek pie, as Husband was cooking me a yummy steak when I got home.
So, this weekend when it came to deciding what we wanted for our dinner, it had to be a chicken and leek pie. It did lead to an enormous child tantrum, as he’d only ever had steak pie, and absolutely refused to even try it. He did that thing they do, where they start pulling faces before they’ve even touched it. Then had a massive paddy. Which is very odd, as he’s normally an exceptionally good eater. But still, me, Hunky Husband and The Bobsy loved it!
You will need:
For the Pastry:
- 250g Plain flour
- 110g Butter
- Pinch of Salt
- 50ml Water
- 1 beaten egg
For the Filling:
- 3 Large chicken breasts
- 1 Large leek
- 300ml Double cream
- 1tsp. Tarragon
- Salt and pepper
Make the pastry to start with. This is a shortcrust, because Hunky Husband doesn’t like puff as much. But, if you wanted to make a puff, or even buy a ready to roll block, that would be fine too.
Add the flour, salt and butter to a mixing bowl, and rub together with your fingers, until it’s crumby. Then add some water, bit at a time, and mix in, until it binds together to a stiff dough. You may not need all the water.
Divide the dough in to two balls, place in plastic bags, or cling film, and put in the fridge, for at least 15 minutes, but while you make the filling is fine.
For the filling, chop the chicken breasts and leeks before adding to a large saucepan. Cook for a few minutes in a little oil, until lightly browned.
Add the tarragon, a pinch of salt and pepper and the cream. Bring to the boil, reduce to a simmer, and leave for 30 minutes. Stirring regularly. After 30 minutes remove from the heat and leave to cool slightly.
Preheat the oven to 180 degrees. Lightly grease a pastry tin or dish.
Take the pastry balls out of the fridge, and roll out, so you have 2 large circles, around 3mm thick, big enough to cover your pie dish or tin.
Place one circle of pastry into your pie dish, pressing out into the edges, with any overhang going over the sides. Add the cooled filling.
Cover with the other circle of pastry.
Husband says the technical term for what you do next, is “crimping”. You basically go around the outside, pressing the sides of the pastry together with your thumb, before cutting off any excess.
Brush lightly with beaten egg. Prick 2 holes into the centre, to release steam when cooking, and place in the oven to bake for 30 minutes.
Gorgeous homemade chicken and leek pie.
- • 250g Plain flour
- • 110g Butter
- • Pinch of Salt
- • 50ml Water
- • 1 beaten egg
- • 3 Large chicken breasts
- • 1 Large leek
- • 300ml Double cream
- • 1tsp. Tarragon
- • Salt and pepper
- • Oil
- Add the flour, butter and salt for the pastry to a large mixing bowl
- Rub together with your fingers, until crumbly
- Mix in water, bit at a time, until forms a stiff dough
- Separate into 2 balls, wrap and place in the fridge
- Chop chicken and leeks
- Add to a large saucepan with a little oil
- Fry until lightly browned
- Add tarragon, salt and pepper, and cream
- Simmer for 30 minutes, stirring regularly
- Remove from the heat and leave to cool
- Preheat the oven to 180 degrees, and lightly grease a pie dish
- Roll out both balls of pastry on a lightly floured surface, so you have 2 circles, bigger than the pie dish, about 3mm thick
- Place one in the pie dish, pressing into the sides, letting any excess hang over
- Add the cooled filling
- Cover with the other circle of pastry
- Crimp the edges with your thumb, before removing any excess
- Lightly brush with the heated egg, and pierce 2 holes into the centre
- Bake in the oven for 30 minutes