Chicken and leek pie is a classic dish that combines the flavors of chicken and leeks with a creamy sauce, typically encased in a pastry crust. It is very similar to other British pies that combine meat with vegetables, sauces, and pastry. This pie recipe with its light pastry and a creamy filling is perfect for serving as part of a Sunday family meal or other family gatherings.
Servings: 4
Ingredients for Chicken and Leek Pie
- 6 oz Shortcrust pastry
- 4 lb Chicken (boneless, chopped)
- 4 Slices ham steak
- 4 Large leeks (cleaned, chopped)
- 1 medium onion
- Salt and pepper to taste
- 1 pinch ground mace or nutmeg
- 300 ml Chicken stock
- 125 ml Double cream
- Milk (or Egg) for brushing
Instructions
Prepare the pastry and leave it in a cold place to rest. Meanwhile prepare the pie. Place layers of the chicken, the ham, leeks and onion in a deep dish. Add the mace, nutmeg and seasoning, then repeat the layers until the dish is full or the chicken, ham and leeks are exhausted. Add the stock, then dampen the edges of the dish before rolling out the pastry to the appropriate size – enough to cover the dish.
Place the pastry over the pie and press the edges down well. Crimp round the edges with a fork and make a small hole in the center of the pastry. Roll out the scraps of pastry and form a leaf or rosette for the top. Place this very lightly over the small hole. Brush the pastry with milk or egg, and bake at moderate heat, 350F, for 25-30 minutes. If the top seems to be getting too brown even when its partially cooked, you can cover the pastry with damp grease proof paper.
Gently heat the cream.
When the chicken and leek pie is cooked, remove from oven. Carefully lift off the rosette and pour the cream in through the hole. Put back the rosette and serve the chicken and leek pie.
