Chicken Leek And Parsley Pie Recipes

Steps:

• Put the chicken into a deep pan that is just large enough to hold it quite snugly. Pour in enough water to half-cover the bird, then tip in the peppercorns, bay leaves, thyme, onion and celery. Add ½ tsp salt and bring to the boil on the hob, then reduce the heat, cover tightly and simmer for 1 hr-1 hr 15 until tender.
• Transfer the chicken to a plate. Strain 425ml of the stock into a measuring jug (top up with water if you need to). Strip the meat off the chicken, cut into bite-sized pieces and put in a 1.7-litre pie dish.
• Put the eggs in boiling water and boil for 6 minutes. Drain, cool them under cold water and remove the shells. Quarter the eggs and nestle them in the pie dish among the chicken pieces.
• Heat the butter and oil in a large frying pan and fry the bacon until crisp. Add the leeks and cook for 2 minutes until softened. Stir in the flour and cook for 1 minute. Pour in the chicken stock a third at a time, stirring continuously and making sure the sauce is thick and smooth before adding the next batch. Stir in the mustard, crème fraîche and parsley, then add a squeeze of lemon juice and black pepper to taste. Add salt if needed. Spoon over the chicken and leave to cool.
• Meanwhile, preheat the oven to 220C/200C fan/gas 7. Reserve a quarter of the pastry for decoration and roll out the remainder to a shape about 5cm larger than the top of the pie dish, then cut a 2.5cm strip from all round the edge. Brush the edge of the dish with water and stick the pastry strip to it. Brush the strip with water. Flip the pastry lid over the rolling pin, lift it up and unroll over the pie. Press the edge on to the pastry strip to seal, and trim any excess with a sharp knife.
• Tap the blade of a small sharp knife all along the outside edge of the pastry (this helps the edge to rise during cooking), then flute it using the back of the knife. Make a hole in the lid centre with the tip of the knife, to allow steam to escape as the pie bakes.
• Roll out the pastry you put aside earlier. Cut 8 long strips each about 1cm wide, and two more strips each about 4cm wide. Cut the wider strips diagonally to make eight diamond leaf shapes. Mark the veins of the leaves with the tip of a sharp knife. Brush the pastry lid with beaten egg, then lay the eight thin strips on top, as in the picture. Brush again with egg and arrange the leaves in the centre, between the strips. Brush with egg.
• Chill the pie for 15 mins, if you have time, to set the pastry. Will keep in the fridge for one day - just add 4-5 mins to baking time. Bake for 30-35 mins until the pastry is crisp, puffed up and deep golden brown.

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.

Steps:

• Poach chicken breasts in water seasoned with salt and pepper. Cool in the liquid, then cut in strips.
• Cut 1/4 cup margarine into flour and salt till it resembles coarse meal. Stir in yogurt just until dry ingredients are moistened. Cover with plastic wrap and chill for 30-40 minutes.
• Fry the leeks in margarine until soft. Stir in cheeses and parsley.
• Layer chicken and leek mixture in 9x11 inch pan.
• Mix mustard, flour, milk, salt and pepper; pour over pie.
• Roll out dough and place on top of pie; cut a slit for steam to escape. Bake at 400 for 30-40 minutes.