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Nutrition: per serving

  • kcal401
  • fat23g
  • saturates10g
  • carbs21g
  • sugars2g
  • fibre1g
  • protein28g
  • salt0.6g
    low
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Method

  • step 1

    Put the chicken in a pan, which is large enough to take it snugly. Roughly chop the carrot, onion and celery and tuck around the chicken with the bouquet garni. Pour in enough water to come just over halfway up the chicken, then season with salt and pepper.

  • step 2

    Bring to the boil, then reduce the heat, cover tightly and simmer gently for 1-1¼ hrs, until the chicken is well cooked. Carefully lift the chicken out onto a board lined with kitchen paper to absorb any stock that leaks out. Then strain the stock, discarding the veggies, and measure 500ml into a jug – any extra you can cool and freeze for another time.

  • step 3

    Heat the oven to 200C/fan 180C/gas 6. Strip the meat from the chicken, discarding the skin and bones. Cut the meat into large chunks and put into a 1-litre pie dish.

  • step 4

    Melt the butter in a pan, add the leeks and fry until starting to soften. Sift in the flour and cook for 1 min. Gradually stir in the stock, cooking until the sauce is smooth and glossy. Take off the heat and add lemon, parsley and crème fraîche. Season. Pour the sauce over the chicken and leave to cool.

  • step 5

    Roll out the pastry and trim to 5cm larger than the pie dish. Brush the edge of the dish with water. Lay the pastry on the pie, tucking the edges under to make a double layer around the rim. Press the pastry edge to seal it. Roll out any trimmings to make leaves for the top. Brush the pastry with milk or egg and bake for 30-35 mins until the pastry is golden.

RECIPE TIPS
HOW TO MAKE A BOUQUET GARNI

You can buy bouquet garni sachets alongside the dried herbs in the supermarket and they are perfectly fine to use. But if you have some herbs in your garden gather a sprig each of marjoram, thyme, rosemary, bay and parsley and tie into a bundle with kitchen string.

Recipe from Good Food magazine, April 2006

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Comments, questions and tips (40)

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Overall rating

A star rating of 4.2 out of 5.31 ratings

Emma Jones 39

I so wish this recipe was worth it. I’ve got the BBC good food slow cooker book and got it from there. Slow cooked the chicken for 6 hours, stripped it and then made the pie. WAYY too much lemon / parsley.. it ruined the lovely chicken I spent all day poaching. I was gutted and we have a giant pie…

Lynn Gold

Thanks for the tip, I’m making it for first time today so will use half a lemon.

ctseahorse86

question

If I’m making this to freeze should I bake the pastry?

goodfoodteam avatar
goodfoodteam

Thanks for your question. We'd suggest freezing before cooking in the oven. Defrost fully in the fridge overnight and then cook as above. You may need to add a little extra cooking time from fridge-cold.

Sarah Cook 4 avatar

Sarah Cook 4

A star rating of 3 out of 5.

To be honest given the amount of work making this pie took, I was rather disappointed by the outcome. There are tastier chicken pies on bbcgoodfood.

woodie1234

Enjoyed this pie, lovely texture and made to recipe but added mushrooms

janfaulk

A star rating of 4 out of 5.

Delicious. Made this last night. Everyone loved it. Empty plates all round. Added fresh tarragon. Sauce was superb.

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