I made this for dinner last night. Well, actually, as last night was my late night at work I made the filling for the pie on Tuesday evening and just refrigerated it until it was needed. It’s a tasty pie and fairly easy to do.
1 sheet of flaky pastry
4 chicken thighs and 1 drumstick (that’s how much I used and that made a pie that could easily serve 4. You can always use more chicken for a larger pie)
½ an onion
1 bay leaf
milk (enough to cover the chicken pieces – I used about a pint)
6 rashers of smoked streaky bacon, cut into pieces
20g of butter
2 leeks, sliced
3 tablespoons of plain flour
3 teaspoons of wholegrain mustard
milk for glazing
1 tablespoon of Gran padano, for topping
Pre-heat the oven to 200C.
Pop chicken, peppercorns, onion and bay leaf in a large saucepan. Cover with milk.
Bring to the boil and then simmer for 25 minutes, until the chicken is cooked. (Be careful that the milk doesn’t boil over though – it’s tricksy stuff.)
Whilst this is cooking fry the bacon in the butter. Add the sliced leeks and allow to soften.
When the chicken is cooked remove it from the milk.
Sieve the milk into a jug – you’ll need it in a minute.
Flake the chicken meat into the pan with the leaks and bacon. Discard the bones. (This is a bit tricky as the meat is, obviously, hot to the touch!
Once you’ve got the chicken in the pan with the leek and bacon, then add the flour and cook through for two minutes, stirring well.
Add the sieved milk. Then add the wholegrain mustard. Stir well to mix and continue to stir constantly as the sauce thickens.
Lay the filling in a pie dish. I didn’t bother to make a bottom crust for the pie – you might want to though – depends how you like your pies!
Smooth the filling out evenly across the dish. Place the pastry lid on the top of the pie, cut off the excess and then crimp the edges.
Brush the pie with milk and sprinkle with the Gran Padano.
Bake in the oven for 35-45 minutes.