Chicken and Leek Pie

Chicken and Leek Pie

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byDylan Hotel

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5* Dublin City Centre Hotel. Located in a leafy neighbourhood but only minutes from the attractions in the city centre. Dublin's only 5-star luxury bo Read More
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Prep Time

40 Minutes

Cooking Time

35-45 Minutes

Serves

1-2 People

Ingredients

  • 2 chicken thighs and 2 chicken legs
  • 1 chopped carrot
  • 1 chopped celery stick
  • 2 chopped leeks
  • Half an onion chopped
  • 6 rashers of smoked streaky bacon
  • 8 peppercorns
  • 1 bay leaf
  • Milk
  • 30g butter
  • 3 tbsp. plain flour
  • 3 tbsp. Dijon mustard
  • Pack of puff pastry
  • 1 egg

 

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Method

  1. Pre-heat the oven to 200C/400F/Gas 6.
  2. In a saucepan add the chicken, peppercorns, onion, and bay leaf.
  3. Cover with milk, bring to a boil and simmer for 25 minutes until the chicken is cooked.
  4. Meanwhile, fry the bacon in the butter and add the sliced leeks and allow to soften.
  5. When the chicken is cooked remove from the milk and flake the chicken meat into the pan with the leeks, discarding the bones.
  6. Add the flour and cook through for two minutes before adding the milk through a sieve to remove peppercorns and bay leaf.
  7. Add the Dijon mustard and stir constantly to make a thick sauce.
  8. Roll out the sheets of puff pastry to a rectangular shape of a euro coin thickness.
  9. Lay the filling on one sheet and then cover with the second sheet and crimp the edges.
  10. Brush the pie with a beaten egg and bake in the oven for 35-45 minutes.

 

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