A quick dash to the supermarket for one leek and a roast chicken and you’re all set to make this delicious pie. Serve it with a steamed green vegetable and buttered new potatoes.
Don’t be put off by a recipe that asks you to make pastry. So long as you have a food processor it’s easy peasy.
Chicken and Leek Pie
Servings: 6
Ingredients
- Sour Cream Pastry
- 1 roast chicken from the supermarket
- 1 leek trimmed and sliced
- 50 g butter
- 1/3 cup plain flour
- 1 1/2 cups chicken stock
- 1/4 tsp ground nutmeg
- 1/2 cup sour cream
- 1 Tbs chopped fresh tarragon or rosemary
- Salt and freshly ground black pepper to taste
- 1 egg lightly beaten with a fork
Instructions
- Discard the skin and bones, then cut the chicken meat into 1-2cm cubes.
- Make pastry. Divide it into two thirds and one third. Wrap both in plastic wrap and chill while you make the sauce.
- Melt butter in a heavy-bottomed saucepan and cook the leek until softened but not browned. Add flour and cook, stirring, for 3-4 minutes. Gradually add the stock, whisking constantly with a balloon whisk, ensuring the mixture is smooth before adding the next lot. Add nutmeg, sour cream and tarragon or rosemary. Add the chicken and check seasoning.
- Preheat oven to 200 (put the circle in for degrees).
- Roll out the two-thirds piece of pastry and use it to line a fluted tart tin. In the photo I used a rectangular 11cm x 35cm tin, but a round one will do. Trim the edges and keep the scraps. Spoon the chicken mixture into the pastry base. Roll out the remaining pastry and use it to cover the pie, crimping the edges. Re-roll the pastry scraps and use them to make leaves to decorate the top of the pie. Brush with beaten egg.
- Bake for 45 minutes or until golden brown.
Notes
Use cream instead of sour cream and a large onion instead of a leek. Use store-bought puff or shortcrust pastry instead of home-made sour cream pastry.
Around the table
Leave a little note
Made this recipe? Have a question? I’d love to hear from you.