Wednesday, 9 December 2009

leek and chicken pie ♥

as we were sat on the train coming back from london, i had but one thought. leek and chicken pie. for no particular reason. i hadn't seen it that day, i hadn't even smelt it (that i can remember), nor had i read about it. i just couldn't stop thinking about it.

so. the day after, i went and got the things to make it, and rustled one up in the kitchen.

i used jamie oliver's savoury shortcrust pastry recipe (changing the flours, of course!) from Jamie at Home, which is definitely the best ever pastry! even though i don't ever follow it exactly, and i never use lard, but butter. and i always sub the flour for a mix of gluten free, plain and wholemeal. and i pretty much don't add cheese to it, because we never seem to have any. but it is a good basis!!

then i kind of created my own filling for the pie, based on a Waitrose recipe for Chicken, Leek and Bacon Pie. here's how i made the filling:

- i cooked 2 chicken breasts, and 3-4 rashers bacon. once cooked, i chopped them up and sprinkled them onto the base of my dish.
- then in a large pan, i cooked 2 stalks of celery (cubed), 1 diced onion, 1 clove garlic (chopped), 2 chopped leeks. simmer for about 10 minutes, whilst continuing to stir. then add 1 tin of (my favorite storecupboard item) condensed cream of chicken soup - i use Bachelors. fill the tin with water and add to the pan, then give it a good stir. add salt, pepper and a shake of dried or fresh parsley.
- add a small amount of bouillon powder, and some extra water, depending on how creamy/runny you would like your pie dish to be. i added about 2 tsps of bouillon to a tiny half pint of boiling water, which worked out pretty well.
- pour this on top of the meat, and stir thoroughly. top with the pastry crust, mark with a fork to allow steam to escape, and decorate with any extra pastry. brush with beaten egg.
- put in the oven until golden, about 40 minutes.

serve and enjoy!

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