Chicken and leek pie

A chicken and leek pie is one of those wonderfully comforting dishes that feels both generous and effortless. With tender chicken, sweet leeks and a creamy filling tucked beneath golden pastry, it is simple to prepare yet always feels special on the table. Warm, welcoming and delicious, it is the kind of meal that brings everyone together and makes a home feel instantly inviting.

Ingredients

2 whole quality chickens

1 tablespoon olive oil

2 leeks - sliced and roughly chopped

3 sticks of celery - finely chopped

3 cloves garlic - roughly chopped

20g butter

1 tspn dijon mustard

Splash white wine

2 tablespoons plain flour

500ml chicken bone broth or stock

1 tablespoon creme fraiche or full fat cream

Squeeze lemon juice

Salt & pepper

1 packet of Careme puff pastry.

Method

Preheat oven to 180 degrees. Poach your chickens - I poach them with vegetables and then put bones back in and make bone broth.  To poach them perfectly, bring the water to a very slow simmer then turn it down so the water is just moving for 50 minutes.  Remove from the water and let them cool down before you remove all the meat just leaving the bones and carcass.  Throw away all the fat and gristle.

In a heavy pan heat some olive oil and add the leek until it softens to which you add the celery before finishing with the garlic, season with salt and pepper and cook until softened but not brown.  Add a good splash of white wine and let reduce a little, then dijon mustard.  To this add the butter and once it is melted stir in flour making a roux (cook this for at least 4 minutes constantly stirring).  Gradually add the bone broth finishing with creme fraiche.  Finish with a squeeze of lemon and taste to season.  

To this add your chicken meat (I leave mine quite chunky so it keeps its flavour and texture).  Pour your chicken mixture into a  casserole dish of your choice taking into account the size of the pastry sheet.  You can always roll out pastry to make it larger.  Place your pastry on top, tucking it around the chicken mixture.  Pierce the pastry at least six times with a sharp knife in order for the steam to escape.  Bake for 20 to 30 minutes or until the pastry is golden.