Chicken, celeriac & leek pie

Name: Chicken, celeriac & leek pie
Ingredients: 2 good-sized leeks, well washed; 500 g celeriac; 25 g butter; 1 tbsp olive oil; 1 onion, chopped; 3 garlic cloves, finely chopped; Finely grated zest of 1 unwaxed lemon; 160 ml dry cider; 2 tbsp plain flour, plus extra for dusting; 320 ml chicken or vegetable stock; 320 ml chicken or vegetable stock; 400 g cooked leftover chicken; 130 ml double cream; 500 g packet puff pastry; 1 free-range egg, lightly beaten; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Year at Otter Farm

By Mark Diacono

Published 2014

About

You need a pie or two in January and February to get you through. This one is easy, quick and delicious and one of my favourite ways of using leftover roast chicken. The cider can be replaced with wine, the celeriac with other root veg - parsnip works particularly well.

Ingredients

2 good-sized leeks, well washed
500 g celeriac
25 g

Pie
Leftovers
February
January
Winter
March

Method

Cut the leeks into thin slices. Peel the celeriac and cut into 1cm cubes.

Heat the butter and olive oil in a large pan and gently fry the onion and leeks until soft, stirring frequently. Add the garlic and cook for a further few minutes, stirring to prevent burning.

Add the celeriac, lemon zest and cider and simmer until the liquid is reduced down to a quarter of its original vo