Chicken Pie

Ingredients

• 2 chicken breasts
• 1 leek, sliced
• 1 onion, sliced
• 1 carrot, chopped
• 1 bay leaf
• 1/2 tbsp olive oil
• 1 tbsp plain flour
• 1/2 tbsp chives or parsley
• salt & freshly ground black pepper
• 1 sheet puff pastry
• 25g butter
• 1/2 serve home-made pastry

Method

Place chicken, onion, carrot, and bay leaf in large saucepan. Cover with cold water and bring to boil. Simmer for an hour. While this is simmering, prepare home-made pastry up to resting phase, and slice the leek.

Heat oven to 190 degrees. Strain the broth, putting aside the solids. Return the liquid to the saucepan. Boil rapidly until it has reduced to about a cup.

While stock is reducing, heat oil in frying pan over medium heat. Fry leek, stirring, for 4-5 mins or until tender. Add to chicken/vegie mix.

Roll out home-made pastry and line a large flan dish.

Cut chicken into bite-sized pieces, put with vegies.Melt butter in smallish saucepan over medium heat. Stir in flour and cook for one minute. Stir in reserved stock. Bring to boil and continue to stir until thickened and smooth. Stir in chives/parsley and season with salt & pepper.

Add enough sauce to chicken/vegie mixture to moisten it. Allow to cool.

Spoon mixture into flan dish and cover with puff pastry.

Bake for 40-45 mins.

NB: Adapted slightly from the original recipe.

Source

The Perfect Cookbook - David Herbert