Melanie's Midweek Chicken Pie
Serves 4 - 6
2 knobs of Butter
1kg boned and skinned Chicken Thighs or Breast
2 Leeks, trimmed and sliced
2 Carrots, peeled and roughly chopped
3 sticks Celery, finely sliced
A small handful of Thyme, leaves only
2tbsp Plain Flour
250ml White Wine
Salt & Pepper
255g Pork Sausages
375g Ready Rolled Puff Pastry
- Preheat your oven to 220C/200C fan/gas 7. Place 1tbsp olive oil and a knob of butter in a large casserole dish over a medium heat. Add the chicken, leeks, carrots, celery and thyme and cook uncovered for 15 minutes.
- Turn up the heat add the flour and stir for a couple of minutes. Next, add the wine, milk and 250ml of water. Season with salt and pepper, turn down the heat and simmer for 30 – 40 minutes. At this point, you can leave the mixture to cool and keep it in the fridge for a couple of days.
- To prepare the pie, decant the chicken mix into a pie dish. Squeeze the sausage meat out of the skins and roll into balls. Brown them in a frying pan then arrange on top of the chicken.
- Unroll the pastry and roll out a little if it doesn’t quite fit the dish. Brush some beaten egg around the rim of the pie dish and place the pastry on top. Crimp the edges and use a knife to lightly score the top. Brush a little beaten egg all over the pastry. Place in the oven and cook for 30 – 40 minutes until the pastry is golden and crisp.
- Arabella Peniston