I'd never used leeks before until this recipe. I am sorry I waited so long to use them. They are quite tasty.
Pie Filling
16 oz. chicken stock
3 chicken breasts
75g. butter
2 leeks, cleaned, trimmed and cut into ½ inch slices
55g. plain flour
7 oz. milk
2–3 Tbsp. moscato (optional)
5 oz. heavy cream
Kosher salt and black pepper, to taste
Pie Pastry
350g. plain flour, plus extra for dusting
175g. butter
1 egg
1 Tbsp. cold water
1 egg, beaten, to glaze
To make the pie filling: Heat the stock in a saucepan. Add the chicken and bring to a simmer.
Cover the saucepan and let simmer for 10 minutes.
After 10 minutes, remove the chicken breasts from the stock. Reserve the stock for later.
In a very large saucepan, melt 25g. of the butter. Then stir in the leeks and coat with the butter. Cook over medium low heat for several minutes. Add in the garlic and cook one more minute.
Add in the remaining butter. As soon as it has melted, stir in the flour. Stir continuously for 30 seconds.
Pour the milk in slowly, about an ounce at a time. Stir very well between each add, making sure the milk gets absorbed.
After all the milk is incorporated, add 10 oz. of the reserved chicken stock and the moscato (if you're using it). Stir until the sauce is smooth and slightly thickened. Bring to a very gentle simmer and cook for 3-5 minutes, stirring occasionally. Don't let this boil or your milk will break. Gentle simmer only.
Remove from the heat, stir in the cream. Season with salt and pepper. Cover with cling film, making sure to touch the surface of the sauce with the film so a skin won't form on it. Set aside to cool.
Preheat the oven to 400 F. Put a baking sheet in the oven to warm up.
To make the pie pastry: Add the flour and butter to a food processor (or cut with a pastry blender) until the mix resembles course breadcrumbs.
In a small bowl, mix the egg and cold water together, beat lightly. Add to the food processor. Process until the mixture comes together into a ball.
Portion off 250g. of the pastry for the pie lid.
Roll the remaining pastry out on a lightly floured surface, turning the pastry frequently until around ¼ in. thick and 1½ in. larger than the 9 inch pie dish.
Lift the pastry over the rolling pin and place it gently into the pie dish. Press the pastry firmly up the sides, making sure there are no air bubbles. Leave the excess pastry overhanging the sides.
Cut the chicken breasts into bitesized pieces. Stir the chicken into the cooled sauce.
Pour the chicken filling into the pie dish. Brush the rim of the dish with beaten egg.
Roll out the reserved pastry for the pie lid. Cover the pie with the lid and press the edges together firmly to seal. Trim any excess pastry.
Make a small hole in the center of the pie with the tip of a knife.
Glaze the top of the pie with beaten egg.
Bake on the preheated tray in the center of the oven for 35–40 minutes, or until the pie is golden brown all over and the filling is piping hot.
One of my all-time favorite savory pies!
Adapted from a BBC recipe.
