If you fancy a plate of winter warming comfort food, this Chicken and Leek Pie by James Strawbridge is the one for you. A classic family meal, that can be made in just 50 minutes. Add greens of your choice and lashings of gravy for a tasty dinner that’s fit for a week night after work or a long lazy Sunday lunch with friends. This recipe is so good, it will quickly become a firm favourite.
450g free-range chicken breast, diced
6-8 rashers of streaky bacon, thinly sliced
200ml Cornish Cider
150ml double cream
2 leeks, finely sliced
1 shallot, finely diced
2 cloves of garlic, diced
1 tbsp chopped tarragon
1 tbsp chopped thyme
1 tsp wholegrain mustard
½ tsp grated nutmeg
50g butter
1 tbsp plain flour
Pinch of Cornish sea salt and cracked black pepper
500g shortcrust pastry
1 beaten egg
Flour for rolling
Preheat your oven to 180˚C. Sauté your chopped leeks, shallot, garlic and bacon in a large pan with tarragon and thyme for 5-10 mins.
Add in the chicken, mustard, nutmeg, salt and pepper and a tablespoon of flour. Cookout the flour for 2-3 mins and then pour in your cider and deglaze the pan.
Next stir in the double cream. Cook for 6-7 mins and then allow to cool in a large pie dish while you roll out your pastry.
On a floured surface roll out the pastry so that it’s roughly 5mm thick and carefully lay over the pie dish. Trim off excess pastry and crimp the remaining around the pie or use a fork to edge the rim. Brush with an egg glaze and bake in the oven for 30-35 mins until golden.
Serve with boiled potatoes, savoy cabbage and a chilled glass of Cornish Cider.
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