William Lander, Daniel Morgenthau, Shaun Searley

Cotswold Gold Chicken and Leek Pie

Name: Cotswold Gold Chicken and Leek Pie
Yield: Makes 225 cm pies
Ingredients: 85 g butter; 2 onions, diced; 1 garlic clove, thinly sliced; 10 g salt; 525 g butter; 380 g flour; salt and freshly ground black pepper, to taste; 2 large leeks, trimmed and diced; 175 ml water; 1 tsp olive oil; 25 g Dijon mustard; 1 medium Cotswold Gold chicken (about 1.3 kg); 830 ml dark chicken stock; 1 tsp tarragon, chopped; 20 g crème fraîche; sprig of thyme, leaves picked; 80 g plain flour

Preparation info

Makes
225 cm
pies

Difficulty
Complex

Appears in

The Quality Chop House

By William Lander , Shaun Searley and Daniel Morgenthau

Published 2019

About

The most popular pie in the shop bar none. This is the essence of pie – comforting, delicious and giving. Over the years it has been an item craved by more than one pregnant shop regular. High praise indeed. Our chickens are supplied by Fosse Meadows and we recommend seeking them out if you can: they’re the best.

Ingredients

Pie Pastry

525 g butter
380 g flour
10 g

Method

First, make the pastry. Dice the butter and freeze for 20 minutes before you start; this will help to keep the pastry as cold as possible. Put half the flour in a large bowl and rub in the butter to form a breadcrumb texture. If you have a food processor, use that – it will take 10 seconds. Add the remaining flour and salt followed by the water and continue to mix. When it starts to form a doug