Chicken and Leek Pie

2 boneless chicken breasts
2 medium carrots, peeled and cut into slices
1 large leek
1 cup chicken stock
1 ready-made pie crust
1 small egg, lightly beaten

For the sauce:
2 tbsp butter
2 tbsp plain flour
1 cup (250 ml) milk
1 oz (25 g) mature Cheddar, grated
1/2 oz (10 g) Parmesan, finely grated
a little freshly grated nutmeg
salt and freshly milled black pepper

Pre-heat the oven to 400F (200C).

First, pour the stock into a medium saucepan, along with the carrots, salt and some freshly milled black pepper. Bring to simmering point, then cover with a lid and simmer gently for 5 minutes.

Now take the leeks, wash them and slice them in half lengthways, then chop into 1/2 inch (1 cm) slices. Add the chicken and leeks to the pan and simmer, covered, for a further 15 minutes.

For the sauce, melt the butter in another saucepan, then add flour, stirring until both ingrediends form a sort of paste. Heating gently, gradually add in some milk, bit by bit, until the sauce has thickened. Add the cheeses and whisk again, allowing them to melt. Then season with salt, freshly milled black pepper and some freshly grated nutmeg.

Next, drain the chicken and vegetables, reserving the liquid. Pour the liquid back into the pan, bring it to a boil and reduce it by half. Meanwhile, shred the chicken and place it in a round pie dish with the carrots and leeks. Now, stir in the cheese sauce and the cider in the same dish.

Next, to make a lid, dampen the edge of the dish with water and flop the pastry over. Brush the pastry with egg to get it golden, and bake in the oven for 30 minutes.


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