Chicken, Leek and Parsley Pie

Name: Chicken, Leek and Parsley Pie
Yield: Serves 8
Ingredients: Milk for glazing; 12 oz/340 g puff pastry; 2 rounded tbsp finely chopped parsley; Salt and freshly ground black pepper; Salt and freshly ground black pepper; ½ pint/285 ml chicken stock from the chicken liquid; ½ pint/285 ml chicken stock from the chicken liquid; 1 pint/570 ml milk; 3 oz/84 g butter; 4 good-sized leeks, washed, trimmed and cut into ½-inch/1-cm pieces; 1 rounded tsp curry powder; 2 oz/56 g plain flour; 1 carrot, peeled and cut in chunks; 1 bouquet garni; Salt, and a few black peppercorns; Salt, and a few black peppercorns; 1 large chicken, about 4½ lb/2 kg; 2 onions, skinned; 1 carrot, peeled and cut in chunks

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This is a marvellous pie, extremely popular with adults and children alike.

Ingredients

1 large chicken, about 4½ lb/2 kg
2 onions, skinned</

Method

Put the chicken in a large saucepan and cover with water. Add one onion, cut in quarters, the carrot chunks, bouquet garni, salt and peppercorns. Bring to the boil, cover with a lid and simmer gently for 1 hour or until the juices run clear when the point of a knife is stuck into the thigh. Cool the chicken in the stock in which it cooked. When cool, remove from the stock, strip all the meat fr