Chicken and Leek Pie

Stephen and I went to visit my mum this weekend and decided to make pie for dinner. As my nieces were also coming to visit, we thought we’d make them a pie of their own and put their names on the top.

There were seven of us in total so we bought two chickens and Stephen jointed them. We ended up using four breasts, two thighs and two legs. We’ve saved the other portions for dinner later in the week and used all the carcasses and bones to make stock.

We started by coating the chicken in seasoned flour and browning it in batches. We then sweated off an onion and a couple of cloves of garlic before adding three large leeks and cooking until soft.

Next we added some wine and stock, put the chicken back into the pot and finished with loads of thyme, a bay leaf and some seasoning. We cooked this down for about 45 minutes before topping it with the puff pastry and baking in the oven for another 45 minutes.