Chicken and Leek Pot Pie
Delicious and filling chicken and leek pie with the scrumptious homemade pastry. This is another great way to use up leftover chicken. Serve with a green salad.
(Serves 4) Ingredients: For pastry: 170 gram of plain flour 75 gram of butter 40 ml cold water Pie filling: ½ of medium chicken, boiled 2 small leeks, sliced 125 ml chicken stock 50 ml milk 1-2 tablespoon flour 1 small onion, chopped 2 teaspoons of butter Salt, pepper to taste
For pastry, combine the flour and butter by rubbing the mixture with your fingertips till it resembles breadcrumbs. Then little by little start adding water, and knead gently till the pastry binds together and the edges of the bowl are clean. Chill for about 30 minutes. For the filling, remove chicken from the bone and cut in chunks, then mix with the leeks. Place the filling to the heatproof dish, I used 25×25 cm dish. For the sauce, heat up saucepan and add butter. When butter is melted add chopped onion and sauté for 3-5 minutes then add flour and stir for a minute. Add milk and chicken stock, bring it to a boil; simmer for 5 minutes. Stir sauce occasionally with a whisk to avoid any lumps. When ready remove from the heat and let it cool for a bit then pour over chicken and leek filling. Preheat oven to 200 degrees C. Transfer pastry on the lightly floured surface and roll out into 5 mm thick layer. Lay over the pie filling, lightly press down the edges and cut off any excess pastry. Cut a small hole in the middle of the pie to allow steam to escape. Bake for about 50-60 minutes or until pastry is golden brown.