Chicken and Leek Pie

Method

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1. Rub the 175 g butter into the 350 g flour and salt, add the cold water and bring to a dough. Wrap and refrigerate 1 hour.

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2. Poach the chicken in the stock with the onion, bay and peppercorns at a bare simmer 30 minutes. Lift it out and let it cool.

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3. Strip the meat into large pieces, discarding skin and bone. Strain the stock and keep 500 ml.

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4. Sweat the leeks in the 50 g butter with a pinch of salt, covered, 12 minutes, until soft and sweet.

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5. Stir in the 50 g flour and cook 2 minutes, then whisk in the reserved stock and simmer 5 minutes.

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6. Take off the heat and stir in the cream, tarragon, mustard, salt and white pepper, then fold in the chicken.

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7. Tip the filling into a pie dish and cool it completely, 40 minutes.

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8. Roll the pastry, lay it over the cold filling, seal and crimp the edge and cut a steam hole.

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9. Glaze with beaten egg and bake at 190C fan / 210C / gas 6 for 40 minutes, until deep gold.

   Mark done Start 40 min timer

Chef’s Tips

• Poach the chicken. Roast chicken in a pie comes out dry.
• Make the sauce with the poaching stock.
• The filling must be cold before the pastry goes on.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

Pairing Suggestions

• Buttered greens
• Mashed potato
• A dry cider

Storage & Reheating

Refrigerated for 3 days. Freezes 2 months assembled but unbaked.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.