Chicken and leek pie

kezlou

This is the recipe i use.
The bacon is optional, i just use it to add extra flavour.
If the chicken your using it raw just fry it with the leeks once they almost cooked.

Chicken. leek and bacon pie

4 rashers bacon, chopped, quite small.(provides all the salt you need)
oil for frying
2kg leeks, washed, cut and finely sliced (my kids will only eat it like this) or a mixtur e of onions and leeks works fine.
ground black pepper (i use quite a bit)
800g cooked chicken meat, (or turkey)chopped into chunks
2 heaped tablespoons plain flour (or cornflour)
2 pints of vegetable stock
1/2 x 500g packet puff pastry or fresh if making you own

1) Fry bacon in oil till partially cooked add leeks / onions till brown add chicken and fry for a couple of minutes.
2)add two tablespoons of plain flour to the chicken and stir till coated.
3) add the two pints of veg stock to the chicken mixture, mix all together and bring to the boil for about 2 minutes.
4)Pour the chicken mixture into a sieve over another large empty pan and let the juices drained.
5) once all the juices are drained turn the chicken mix into a pyrex dish (or any glass dish) cover with the pastry and cook in the oven on gas mark 5 till pastry is golden brown.
6) I then use the drained juices as gravy.


hth

Purplekylie22

thank you everyone, I really appreciate it Luvvie I think I'm going to try your recipe this time it sounds fab!

Mum of twins, I usually melt a tablespoon of butter or butter like spread in a pan, add a table spoon of flour and stir on the heat until it turns into a paste, then I just add a few spoons of milk at a time until I get the right consistancy, usually between half a pint and a pint i think.... enough for macaroni and cheese for four anyway... add as much or as little grated cheese to the sauce to make it a cheese sauce or keep plain for a white sauce you can make it really thick or quite thin depending on tastes, it does thicken when you leave it to stand so lean to slightly thinner than you actually want

Alison_Funnell

Purplekylie22 wrote: »

Hmm no corn flour.... I could make a roux and use that to thicken up chicken stock?

Definitely. That is how to make a classic bechemel sauce - I always use this in pies.