In the colder months, nothing beats enjoying some tasty comfort food. A warming chicken pie is perfect for a mid-week supper and a recipe the whole family will enjoy. This recipe requires you to roast a whole Sutton Hoo Chicken, (which you can prepare the night before). With any leftover chicken and the carcass you can prepare some chicken stock which can be used as a base for this recipe. We have a good stock recipe here >>
Ingredients For Chicken Pie Recipe
1oz of butter
3 leeks, washed and chopped and chopped
1 tablespoon of plain flour
150ml white wine
150ml chicken stock
2kg Whole Sutton Hoo Chicken from Morley Butchers
1 generous handful of chopped tarragon leaves
375g puff pastry
1 egg, beaten
Cooking Method For Chicken Pie
Roast you chicken in advance. You can use the carcass to make a tasty stock to use for the gravy.
Preheat the oven to 220 °C, gas mark 7 for 10 minutes before turning down to 200°C.
Next melt the knob of butter in a large casserole dish, add the leeks and fry gently. Now add the flour and stir carefully for a minute allowing it to absorb the butter and then remove from heat.
Slowly pour in the white wine and chicken stock and return the pan to the heat and simmer for 15 minutes this will cook and thicken the sauce. Stir in the cream, making sure that the dish is on a low-moderate heat.
Carve your roast Sutton Hoo Chicken and discard the skin and bones. Chop the meat into good sized chunks of and add them into the sauce stir to combine the sauce.
Add a small amount of the fresh tarragon leaves, taste and season well with salt and milled black pepper.
Pour the mixture into a large pie dish. Roll out the pastry on a lightly floured surface. Gently place the pastry on top of the pie mixture, cut away at the edges and finish by crimping the edges with a fork and making a small hole in the middle to let out the steam.
To finish brush the pastry with your beaten egg and leave in the fridge for about 20 minutes or so.
Baking in the oven for 25-30 minutes until the pastry is golden brown. Make sure you check on the pie frequently in case the temperature is too hot.
This delicious pie is perfect for any day of the week and also great for getting friends round for a bite to eat on a Friday or Saturday night. Serve with carrots, peas and rice.