Name: Chicken, leek & parsley pie
Prep time: 2 h
Cook time: 35 min
Total time: 2 h 30 min
Yield: 2 adults & 4 kids
Cuisine: British
Ingredients: 1.4kg chicken; 1 each carrot onion and celery stick; 50g butter; 2 leeks sliced; 2 tbsp plain flour; grated zest 1 lemon; large bunch parsley chopped; 3 tbsp crème fraîche; 250g ready-made puff pastry; beaten egg or milk, to glaze; bouquet garni (see 'Try', below)

Home
Recipes
Chicken, leek & parsley pie

Chicken, leek & parsley pie

Mary Cadogan

Save recipe

2 adults & 4 kids

More effort

Prep: 1 hr and 45 mins - 2 hrs

Cook: 35 mins

A star rating of 4.2 out of 5.31 ratingsRate

loading...

This satisfying evening meal can be made in advance: simply make up the pie and freeze until you are ready to bake it

Easily doubled

Freezable

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Banana bread & butter pudding

A star rating of 4.1 out of 5.51 ratings

Ingredients

Nutrition

Units:

MetricUS

1.4kg chicken
1 each carrot

onion and celery stick
50g butter
2 leeks

sliced
2 tbsp plain flour
grated zest 1 lemon
large bunch parsley

chopped
3 tbsp crème fraîche
250g ready-made puff pastry
beaten egg

or milk, to glaze
bouquet garni

(see 'Try', below)

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal401
fat23g
saturates10g
carbs21g
sugars2g
fibre1g
protein28g
salt0.6g

low

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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.2 out of 5.31 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now