Scrumptious Chicken pie

Ingredients :

·         1 tbsp olive oil/vegetable oil

·         2 tbsp butter

·         3 skinless chicken breasts chunks

·         3 leeks, chopped

·         1 carrot, chopped

·         1 small onion, chopped

·         1 garlic clove, finely chopped

·         2 tbsp plain flour, plus extra for dusting

·         300ml milk

·         2 cups chicken stock

·         freshly grated nutmeg, to taste

·         freshly ground white pepper

·         pinch salt

·         small handful fresh parsley, chopped

·         Ready-made short-crust pastry

·         Ready-made puff pastry

·         1 free-range egg, beaten

Method :

1. Take the ready-made short crust pastry and line the bottom and sides of an oven proof dish approximately 25-30cm in diameter (make sure you have a bit of pastry overhang at the top of the dish so you can crimp the short crust and the puff pastry together).

2. Place the pastry-lined dish back into the fridge to set until you're ready to assemble the pie.

3. Heat the oil in a frying pan, add the chicken and fry until the chicken begins to turn white.

4. Remove the chicken from the pan and set aside. Add the onion and garlic to the same pan and fry for 2-3 minutes or until softened. Then add the leeks and carrot. When everything is cooked enough then add the chicken into the vegetables and sauté a bit. 1minute later remove from the heat and set aside.

5. Melt the butter in a saucepan, stir in the flour and cook for about three minutes, stirring constantly until it has formed a thick smooth paste (this is called a roux).

6. Mix the milk and stock together then add the nutmeg, white pepper and salt, to taste. Pour the liquid slowly into the flour mixture, whisking all the time until smooth. Simmer over a gentle heat, stirring constantly, for about five minutes or until the sauce has thickened.

7. Stir in the chopped parsley and pour the chicken and vegetable mixture in the sauce, mix well.

8. When you are ready to make the pie, pre-heat the oven to 180°c.

9. Roll the puff pastry out a little thinner and cut into a shape suitable to top your pie. Reserve any off-cuts to cut out pretty shapes to decorate your pie for.

10. Place the prepared chicken filling into the chilled short crust pastry-lined dish.

11. Top with the puff pastry and crimp the edges.

12. Decorate with puff pastry shapes then brush with the beaten egg. Make two or three slits in the top of the pie to allow steam to escape

13. Place the pie in the oven and bake for 45 minutes until the pastry is golden brown.  

14. Make two or three slits in the top of the pie to allow steam to escape

         15.Remove from the oven and allow to rest for 5 minutes before serving.