Chicken and Leek Pie is a family favourite with a creamy chicken, garlic and tarragon infused buttery sauce.
Course: Main Course
Keyword: chicken and leek pie, chicken and leek pie recipe, gluten-free chicken and leek pie
Author: Georgina Hartley
For the Chicken and Stock
5sprigs of fresh thyme
A handful of fresh parsley stalks
For the Pie
2leekshalved lengthways then chopped finely into semi circles
2tablespoonsfinely chopped tarragon
3tablespoonssweet rice flour
400mlstock from the poached chicken
The chicken from the poached chicken
320gready rolled gluten-free puff pastry
Poaching the chicken
Remove the string and giblets from the chicken then place the chicken in a large stockpot with the onion, leek, carrots, celery, garlic cloves, bay leaves, thyme and parsley stalks.
Fill the stockpot with cold water so that it covers the chicken, season well with salt and black pepper and bring to the boil.
Turn the heat down to simmer for 1 hour.
Remove the chicken from the stockpot and set aside until cool enough to handle. Meanwhile continue simmering the stock for a further 1 hour.
Shred the chicken away from the bones. Discard the skin and all the bones and set the meat aside until you need it.
Remove the stock from the heat, strain and discard the vegetables. Set the stock aside until you need it.
Pre-heat the oven to 180°C/160°C fan/gas mark 4.
Heat the butter and olive oil in a large saucepan until the butter has melted. Add the onion and celery to the pan and fry gently for about 10 minutes when the vegetables start to turn translucent.
Add the leeks, garlic, lemon zest, tarragon, thyme leaves and the bay leaf to the pan. Give everything a good stir then continue to fry gently for 15 minutes or until the leeks are softened.
Add the sweet rice flour and mix well into the leeks until all the flour has been absorbed by the mixture. Stir continually with a wooden spoon letting the flour cook through for a few minutes.
Pour in the vermouth and continue stirring for a couple of minutes until the wine has been absorbed.
Pour 400ml of the stock into the pan. Stir continually until the flour dissolves into the stock and the sauce is thick and bubbling. Turn down to a simmer for 10 minutes.
Add the poached chicken and the crème fraiche and season well with salt and pepper. Bring the mixture to a gentle simmer.
Remove from the heat and pour into a 20cm round deep pie dish
Take the ready-rolled puff pastry and cut a thick strip to place on top of the lip of your pie dish. Then place the rest of the pastry on top, cutting away the excess. Tuck onto the pie filling and pinch to the pastry on the lip of the dish.
Whisk the egg and then brush over the top of the pie.
Place the pie in the middle shelf of the oven and bake for 15-20 minutes until the pastry top is golden brown.