Ingredients: (6 portions)


1 med.free range chicken 3 lg. leeks 2 carrots 2 celery sticks 1 sheet ready made puff pastry 40 gr. butter


1 onion 5 fl. oz cream 40 gr. flour 1 bouquet garni 1 free range egg salt and pepper


Chicken and Leek Pie


by Wendy Gudgeon


Method: • Place the chicken in a saucepan with the onion and carrots peeled and chopped, the chopped celery, bouquet garni and a little salt and pepper.


• Cover with water and bring to the boil, then simmer for approx. 1 hour or until the flesh leaves the bones. Remove from the heat and cool.Lift the chicken out of the saucepan and chop into chunks, removing all skin and bones.


•


Strain the stock and return 1 litre to the pan with the leeks, washed, peeled and chopped. Bring to the boil and simmer for 5 mins. until soft and cooked. Strain the leeks, retaining the stock.


• Melt the butter, add the flour and gradually add the stock. Sir in the cream and adjust the seasoning if necessary. The sauce should not be too thick.


• Place the chicken and leeks in a pie dish and pour the sauce over. • Place the sheet of puff pastry on top and trim the ends, using the trimmings to decorate the top of the pie with leaves. Brush the pie lid with beaten egg Place in a pre-heated oven and cook at 220C/Gas 7 for 10 to 15 mins. Turn the


•


oven down to 180C/Gas 4 for a further 15 to 20 mins. until the pie crust is risen and golden brown.


• Serve immediately with baby potatoes and seasonal vegetables.


Wendy Gudgeon Tel: 01786 824487 Email: wendygudgeon@yahoo.co.uk www.wendygudgeon.co.uk


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