Chicken and leeks are lovely together. This is a real comfort pie, which is great for all the family. I made this dish for some of my girls in the office to have for supper before our photoshoot; it gave us lots of energy for a busy few days! It’s a fantastic, hearty dish to have during British Pie Week.
8 Chicken thighs
1tbsp olive oil
½ tsp dried rosemary, crumbled
salt and freshly ground black pepper
a knob of butter
3 leeks, chopped
1 tbsp plain flour
1 small glass white wine (about 150ml/ 5fl oz)
150ml (5fl oz) chicken stock
150ml (5fl oz) double cream
1 large handful tarragon leaves, chopped
375g (13oz) good-quality butter puff pastry
1 egg beaten
Preheat the oven to 220°C (425°F/Gas 7). Put the chicken in a roasting dish, drizzle over the oil and season with rosemary, salt and pepper. Place it in the oven and roast for 30 minutes. Remove from the oven and allow to cool.
Meanwhile, melt the butter in a large casserole. Add the leeks and fry gently for a couple of minutes. Sprinkle the flour over the leeks and stir for a minute or so. Whisk in the wine and stock, and simmer for 15 minutes. Then stir in the cream and continue simmering for a further 5 minutes.
Cut the chicken into bite-sized pieces and discard the skin and bones. Stir the chicken into the sauce, together with all the juice from the roasting dish. Add the tarragon, then taste and season accordingly. Pour the mixture into a pie dish and set aside.
Roll out the pastry to a size large enough to cover the pie. Brush the edges of the dish with a little of the beaten egg, and cover the pie dish with the pastry. Trim the edges, putting aside any unused pastry. Press down along the rim of the pie dish with the tines of a fork. Make shapes out of the leftover pastry and use them to decorate the top of the pie. Cut a small hole in the top of the pie to let steam escape, and brush it all over with egg. Place the pie in the oven and bake for 20 minutes.
Serve with roast potatoes and runner beans.