Category: Main Course
Cuisine: British Isles
Yields:
2 Servings
Chicken and Leek Pot Pie
A pie baked in a dish with a pastry lid sealing all the goodness – serve it at the table for an added WOW factor.
Ingredients
Adjust Servings
- Sauce
Instructions
-
Heat the oven to 200°C.
-
Lightly brown the chicken pieces in oil, in a big heavy frypan, over a medium heat, then set aside.
-
Heat 1 TBS butter and ½ TBS oil and cook the leeks and mushrooms, without browning, until soft.
Sauce
- To make the sauce, heat 1 TBS of butter in a pan. When foaming, add the flour and stir with a wooden spoon over a low heat for 2 minutes.
-
Slowly add the chicken stock, stirring constantly, then the cream, paprika, salt and pepper, and simmer for 5 to 10 minutes.
-
Fold in the chicken, leeks, mushrooms and parsley, season well, and pile the mixture into a buttered pie dish.
-
Cover the mixture with the pastry.
-
Stab the top two or three times with a knife, brush with beaten egg, and bake for 30 minutes or until golden and bubbling.
