January 31st, 2010

Chicken and sweet leek pie Category: Recipes


Tonights dinner wasn’t something I’d normally make when trying to eat more healthily, but I am participating in a forum monthly challenge and this months recipe certainly made Anthony smile. In fact, anything with sausages makes Anthony happy. The recipe is taken from Jamie’s Dinners – I halved everything to make dinner for two but even they were extremely generous portions.



Serves 4

  • Olive Oil
  • 2 knobs butter
  • 4 chicken breasts, cut into chunks (Mr Oliver uses 1kg/2lb 3oz boned and skinned chicken legs, cut into pieces)
  • 2 medium leeks, trimmed, washed and sliced into 1cm pieces
  • 2 carrots peeled and roughly chopped
  • 3 sticks of celery finely sliced
  • A small handful of thyme, leaves picked
  • 2 tablespoons of flour
  • 1 wineglass of white wine
  • ½ pint milk
  • s&p
  • 225g good pork sausages
  • 1 x 500g pack of all butter puff pastry
  • 1 egg


Preheat the oven to 220 degrees/ Gas mark 7

  1. Take a large casserole pot and add a lug of olive oil and your butter.
  2. Add the chicken, leeks carrots, celery and thyme and cook slowly on the hob for 15 minutes
  3. Turn the heat up & add the flour – keep stirring for a couple of minutes before adding the wine, a wineglass of water and the milk
  4. Season with a little salt and freshly ground black pepper, then cover with a lid and simmer very slowly on the hob for 30-40 minutes until the chicken is tender. Stir it every so often so it doesn’t catch on the bottom of the pan. The sauce should be loose but quite thick. If it’s a little too liquid, just continue to simmer it with the lid off until it thickens slightly. (At this point you can let it cool and keep it in the fridge for a couple of days if you want to – it can also be eaten as a stew.)
  5. Pour the chicken mixture into an appropriately sized pie dish.
  6. Squeeze the meat out of the sausage skins, roll it into little balls, brown them in a little oil and sprinkle them over the stew.
  7. Roll out your pastry to about 0.5 cm thick. Egg wash the rim of the dish and drape over the pastry, using a knife to trim the edge of the dish. Egg wash the top of the pastry to make it go golden whilst cooking, then pinch it to crimp around the edges.
  8. I use the back of a knife to lightly criss cross the top – this allows the pastry to go crisp and flaky.
  9. Cook the pie in the centre of the oven for about 30 to 40 minutes until golden on top

Mr Oliver likes to serve with sweetcorn and mashed potato.  But I had forgotten that we had already used the potatoes in the fish pie so ended up having the pie with chips! It was enjoyable but I think I do prefer the creamy chicken & tarragon pie

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