You want my pie more than you know. It’s not pretty or neat, but man, is it tasty.
That is, my chicken and leek pie. Many people have asked for the recipe. So here it is!
I am not one for strict, to-the-letter recipe following. My motto is, after all, “Fuck it, that’ll do.” So, you know, freestyle it if you like. Everyone thinks pie takes ages to make – but this is pretty quick.
You will need:
1 big leek
Some chicken, diced (about 500g? I dunno, a standard pack from supermarket size)
2 chicken stock cubes
Mushrooms, if you like them – a handful of any sort you like
Tarragon if you like it
Table spoon of flour
The science bit
With a little oil or butter, cook the leeks, sliced into round bits, down til they are nice and soft.
Add the diced chicken and seal it – ie wait til it turns white and you’ve no pink bits left.
Add 2 chicken stock cubes. Yes, TWO. It tastes better this way, trust me.
Add half a cup of water. Keep it going on a moderate heat.
Add tarragon and mushrooms now if you like them
Add your flour now. It should all thicken a bit and look like a kind of pasta-y sauce. Add some more water and let it simmer for a few minutes.
Here is where the secret ingredient goes in- a bit of fresh parmesan. One or two table spoons should do it. It doesn’t taste cheesy but it does something magical all the same. Ssshhh!
Whilst it’s doing that, roll out your pastry. My mum, who was a professional cook for many years, advised me always to use shop-bought pastry because LIFE IS TOO SHORT.
Add a dollop of creme fraiche and season. Have a taste! I bet it’s delicious.
Spoon it all in to a dish, cover with pastry. Make a nice criss-cross pattern on top and then paint your egg over the top to make it go all nice and shiny and brown when it cooks.
Wang in the oven at 200 C for about 20 minutes.
You could make it sans pastry and use as a pasta sauce. Just make it a bit runnier.
Let me know how it goes if you make it!