Cock-a-Leekie Pie

Name: Cock-a-Leekie Pie
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: British
Ingredients: 1 tbsp rapeseed oil; 200 g smoked bacon lardons; 2 large leeks, cut into 2.5 cm rounds; 3 carrots, halved lengthways and cut into 2.5cm slices; 2 celery sticks, finely chopped; 2 bay leaves; 2 fresh thyme sprigs; 100 ml white wine; 50 g butter; 75 g plain flour; 600 ml chicken stock; 100 ml cream; 1 tbsp Dijon mustard; 5 g fresh tarragon leaves, chopped; 1 whole rotisserie chicken (preferably free-range); 1 whole rotisserie chicken (preferably free-range); 75 g ready-to-eat prunes, finely chopped; 1 × 320 g pack of ready-rolled puff pastry; 1 egg, beaten with a little milk; 1 egg, beaten with a little milk; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
2 hr

Appears in

Neven Maguire's Midweek Meals

By Neven Maguire

Published 2020

About

This special pie takes notes from the hearty Scottish soup, which can be traced back to the eighteenth century. The sweet prunes and leeks balance the smoked bacon, enhancing the rich chicken and tarragon-infused sauce. The joy is using a rotisserie chicken and a sheet of pastry to create a standout family meal.

Ingredients

1 tbsp rapeseed oil
200 g smoked bacon lardons
2 large

Europe
United Kingdom
Main course
Pie

Method

Heat the oil in a large frying pan over a medium to low heat. Sauté the lardons for about 5 minutes, until they have released their fat and begun to turn golden. Using a slotted spoon, transfer them to a large bowl. Add the leeks, carrots, celery, bay leaves and thyme to the pan, season generously and sauté for about 10 minutes, until the leeks are soft. Pour in the wine and allow to bubble for