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