This is another dish from Jamie Oliver’s Jamie’s Dinners in his top ten. It’s a pretty good pie, I’m a pie fan loving any type of pastry dish so this was a winner for me, a good combination including lots of veggies & the filling was not too runny as I find a lot of pie recipes are. One note however, the recipe is to serve 4, once you add the mash & any other sides you will get at least 6 very generous serves out of it & that’s saying something as Michael & I are pretty big eaters (I hate to admit it but its true, can you tell?)
Chicken & Sweet Leek Pie with Flaky Pastry
Olive Oil
2 knobs of butter
1kg boned & skinned chicken legs (cut into pieces) – I used thigh fillets
2 medium leeks, trimmed, washed & sliced into 1cm pieces
2 carrots, peeled & roughly chopped
3 sticks of celery, finely sliced
a small handful of thyme, leaves picked
2 tablespoons flour
1 wineglass of white wine
285ml/1/2 pint milk
sea salt & freshly ground black pepper
255g good pork sausages
1 x 500g pack of all butter puff pastry (or a couple of sheets of ready rolled as I used)
1 egg
Preheat the oven to 220c. Take a large casserole pot & add a lug of olive oil & the butter. Add the chicken, leeks, carrots, celery & thyme & cook slowly on the hob for 15 minutes. Turn the heat right up, add the flour, and keep stirring for a couple of minutes before adding the wine, a wineglass of water & the milk. Season with a little salt & pepper, then cover with a tight fitting lid & simmer very slowly on the hob for about 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 too liquid, just continue to simmer it with the lid off until it thickens slightly.
Pour the mixture into a pie dish. Squeeze the meat out of the sausage skins, roll it into balls, brown then in a little oil & sprinkle them over the stew. Roll out your pastry to about 0.5cm thick. Egg wash the rim of the dish & drape the pastry over the edges & trim. Egg wash the top, crimp the edges & cut criss crosses into the top to allow the pastry to go crisp & flaky. Cook in the oven for about 30 to 40 minutes, until golden on top. Serve with sweetcorn & mash.
Chicken & Sweet Leek Pie with Flaky Pastry
Olive Oil
2 knobs of butter
1kg boned & skinned chicken legs (cut into pieces) – I used thigh fillets
2 medium leeks, trimmed, washed & sliced into 1cm pieces
2 carrots, peeled & roughly chopped
3 sticks of celery, finely sliced
a small handful of thyme, leaves picked
2 tablespoons flour
1 wineglass of white wine
285ml/1/2 pint milk
sea salt & freshly ground black pepper
255g good pork sausages
1 x 500g pack of all butter puff pastry (or a couple of sheets of ready rolled as I used)
1 egg
Preheat the oven to 220c. Take a large casserole pot & add a lug of olive oil & the butter. Add the chicken, leeks, carrots, celery & thyme & cook slowly on the hob for 15 minutes. Turn the heat right up, add the flour, and keep stirring for a couple of minutes before adding the wine, a wineglass of water & the milk. Season with a little salt & pepper, then cover with a tight fitting lid & simmer very slowly on the hob for about 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 too liquid, just continue to simmer it with the lid off until it thickens slightly.
Pour the mixture into a pie dish. Squeeze the meat out of the sausage skins, roll it into balls, brown then in a little oil & sprinkle them over the stew. Roll out your pastry to about 0.5cm thick. Egg wash the rim of the dish & drape the pastry over the edges & trim. Egg wash the top, crimp the edges & cut criss crosses into the top to allow the pastry to go crisp & flaky. Cook in the oven for about 30 to 40 minutes, until golden on top. Serve with sweetcorn & mash.
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