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Chicken and Leek Pie

Posted 1st March 2017 in

Description

It is worth poaching the chicken, as the result is full of flavour with the added bonus of a good flavoured stock for soup.

Serves 6

Ingredients

  • 1 x 1.2 litre (2 pint) pie dish
  • 1 x 1.8 kg (4lb) free range chicken
  • 1 large onion, quartered
  • 2 sticks celery, cut into 6 pieces
  • Salt and black pepper
  • 1 bunch thyme
  • 2.2 litre (4 pints) water
  • 500g (1 lb 2oz) leeks, sliced and washed
  • 55g (2oz) butter
  • 55g (2oz) plain flour
  • Salt and black pepper
  • 300ml (½ pint) chicken stock
  • 250g (9oz) puff pastry
  • Beaten egg

Method

Place chicken, onion, celery, seasoning, thyme and water, plus washed trimmings of leeks, into the AGA stockpot, bring to the boil and simmer for 5 minutes.

2, 3, 4 and 5 oven AGA: Transfer to the Simmering Oven for about 3 hours, until the meat is falling from the bone.

Strip the meat from the bones and cut into large pieces – this should give around 625g (1lb 6oz) of cooked chicken.  Strain the stock.

Sauté the leeks in the butter until just tender, about 5 minutes.  Stir in the flour and seasonings, add the chicken stock and bring to the boil, stirring until thickened.  Add the chicken pieces and place into the pie dish.

Roll out the pastry and cover the dish, make a hole for the steam and use pastry trimmings to garnish the top.  Brush with beaten egg.

2, 3, 4 and 5 oven AGA: Cook on grid shelf on the floor of the Roasting Oven for about 25 minutes until risen and golden.

Serve with steamed carrots and cabbage.

Conventional cooking:  Simmer the chicken on a low heat on the hob.  Cook the pastry at 200ºC (400ºF), fan oven 180ºC, Gas Mark 6 for about 25 minutes until risen and golden.