Chicken And Leek Pie Recipe Mary Berry

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CHICKEN AND BACON PIE



Chicken and bacon pie image

This chicken and bacon pie would make a wonderful centrepiece for a family meal. My granddaughters Abby and Grace helped me to make it for the TV programme. For this recipe you will need a 1.75 litre/3 pint shallow, wide-based ovenproof dish, about 25cm/10in in diameter.

Provided by Mary Berry

Categories     Main course

Yield Serves 6

Number Of Ingredients 14

6 skinless chicken legs (thigh and drumstick)
4 celery sticks, diced
4 bay leaves, roughly sliced
200ml/7fl oz dry white wine
300ml/10fl oz chicken stock
250g/9oz smoked back bacon (about 7 rashers), cut into small pieces
1 large onion, roughly chopped
50g/1¾oz butter
60g/2¼oz plain flour, plus extra for dusting
2 tbsp full-fat crème fraîche
1 tbsp grainy mustard
2 x 375g packets ready-rolled, all-butter puff pastry
1 egg, beaten
salt and freshly ground black pepper

Steps:

  • Preheat the oven to 160C/140C Fan/Gas 3.
  • Put the chicken legs, celery and bay leaves into a large ovenproof saucepan, pour over the wine and stock and season with salt and freshly ground black pepper. Bring to the boil on a medium-high heat, cover with a lid and transfer to the oven for 30-40 minutes, or until the chicken legs are cooked and tender. Set aside to cool.
  • Once cool, remove the meat from the chicken bones. The bones can be reserved and used for a stock. Break the meat into bite-sized pieces before transferring to a bowl. Strain the stock, reserving the celery and discarding the bay leaves, and measure out the liquid. You should have about 750ml/1 pint 6fl oz; if not, make up to this amount with a little extra stock or white wine.
  • Heat a large frying pan and fry the bacon pieces on a medium-high heat for 3 minutes. Add the onion, cover with a lid and fry for a further 10 minutes until the onion is softened. Add the butter, stir until melted, and then sprinkle in the flour to make a roux. Pour the reserved liquid into the roux a little at a time, whisking as you add, and stir over a high heat until thickened to a smooth sauce consistency.
  • Add a little salt and pepper, the reserved celery, crème fraiche and mustard and mix to combine before adding the chicken pieces. Spoon the filling into the ovenproof dish and level the top. Leave until cool and then chill, covered, in the fridge for 30 minutes.
  • Meanwhile, prepare the pastry for the pie. On a lightly floured work surface, roll out each of the pastry sheets to about 3mm/⅛in thick. Cut each piece into long, thick ribbons, about 3cm/1¼in wide. You will need to make enough to cover the top of the dish, about 16 in total. Weave the ribbons together on a piece of baking paper, until you have a pastry top that is large enough to cover your pie. Chill in the fridge for 15 minutes to firm up or, if time allows, freeze until solid.
  • Take the filling out of the fridge and brush the edges of the dish with a little beaten egg. Carefully slide the pastry lattice from the baking paper and lay on top of the chilled filling. Trim the excess pastry around the rim and lightly press to seal.
  • Increase the oven temperature to 200C/180C Fan/Gas 6. Brush the pastry with the remaining beaten egg and bake for 30 minutes until the pastry is golden and cooked through, and the chicken is bubbling. Serve hot.

CHICKEN AND LEEK PIE



Chicken and Leek Pie image

A creamy chicken pie flavoured with tarragon and topped with a puff pastry lid. A real family favourite!

Provided by william127

Time 1h20m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Pre heat oven 170 (fan assisted), 190/ gas 5.
  • Melt half the butter in a large frying pan,add the chicken and fry until coloured all over. Remove and set aside.
  • Melt the remaining butter and fry the leeks and mushrooms for 5mins or until soft. Add the chicken and stir, sprinkle in the flour and stir well.
  • Pour over the chicken stock, stir and season well. Simmer for 5mins over a gentle heat.
  • Take off the heat and add the cream, stir well then add the tarragon. Stir again.
  • Roll out the puff pastry. Place mixture into a pie dish and place puff pastry lid on top, crimp the edges and brush with the beaten egg. Place in pre heated oven for 30 mins or until pastry has turned golden brown. Best served with steamed new potatoes!

CHICKEN, LEEK & MUSHROOM PIE



Chicken, leek & mushroom pie image

John Torode's warming chicken, mushroom & leek pie is sure to be a crowd-pleaser. Enjoy the succulent chicken and crisp puff pastry with a dollop of tomato ketchup

Provided by John Torode

Categories     Dinner, Main course

Time 1h35m

Number Of Ingredients 16

4 large chicken breasts
4 skinless boneless chicken thighs
2 bay leaves
½ small pack thyme
½ small pack flat-leaf parsley, leaves and stalks separated
2 large onions, chopped
1 garlic clove
1 chicken stock cube, crumbled
750ml milk, plus extra to glaze
100g butter
3 leeks, chopped
300g button mushrooms, halved
100g plain flour, plus extra for dusting
200ml crème fraîche
500g puff pastry
ketchup, to serve (optional)

Steps:

  • Put the chicken in a large pan with the bay, half the thyme sprigs, the parsley stalks, onions, garlic, stock and seasoning. Pour the milk over the chicken and, if you need to, top up with water to make sure the chicken is covered. Bring the chicken to the boil, then turn down and simmer for 15 mins. Lift from the liquid and leave to cool.
  • Drain the poaching liquid through a sieve into a large jug - you need 650ml to make the sauce for your pie.
  • Meanwhile, heat the butter in a saucepan over a low-medium heat. Add the leeks and the mushrooms, and cook for 5-10 mins until soft, then season well. Add the flour and stir to coat the vegetables. Slowly add the poaching liquid, stirring until you have a thick sauce.
  • Using two forks, pull the chicken apart into thumb-sized chunks rather than chopping it - I feel you get a far better pie this way. Chop the parsley leaves, then stir into the leeks with the thyme leaves, crème frâiche and chicken. Check the seasoning, then spoon the mixture into your pie dish (or dishes) to cool slightly.
  • Heat oven to 220C/200C fan/gas 7. Roll out the pastry on a lightly dusted work surface to the thickness of a £1 coin. Cut thin strips from the edges and use a little water to stick these around the lip of the pie dish, then wet the top of the pastry strip. Lift the pastry on top of the pie, trim the edges and crimp them with your fingers or a fork. Brush the top with milk and cut a steam hole in the middle.
  • Put the dish on a baking sheet and cook in the oven for 20-25 mins until the pastry is risen and golden. Some of the filling will have bubbled up through the steam hole. Have a bottle of tomato ketchup on hand to serve, if you like - and be careful, the pie will be hot.

Nutrition Facts : Calories 683 calories, Fat 41 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 34 grams protein, Sodium 1.4 milligram of sodium

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