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Photographer: Brett Stevens. Stylist: Yael Grinham
Photographer: Brett Stevens. Stylist: Yael Grinham

Ingredients

  • 2 cups (500ml) chicken stock
  • 600g chicken breast fillets
  • 1 tablespoon olive oil
  • 40g butter
  • 1 large leek (500g), sliced thinly
  • 2 stalks celery (300g), trimmed, chopped finely
  • 2 tablespoons plain flour
  • 2 teaspoons fresh thyme leaves
  • ½ cup (125ml) milk
  • 1 cup (250ml) cream
  • 2 teaspoons wholegrain mustard
  • 2 sheets shortcrust pastry
  • 1 sheet puff pastry
  • 1 egg yolk

Chicken and leek pie

  • Serving size: Serves 6
  • Cooking time: More than 1 hour
Method

Bring stock to the boil in medium saucepan. Add chicken; return to the boil. Reduce heat; simmer, covered, about 10 minutes or until chicken is cooked. Remove from heat; stand chicken in poaching liquid 10 minutes.

Remove chicken; chop coarsely. Reserve 1/3 cup of the poaching liquid; keep remainder for another use, or discard.

Heat oil and butter in medium saucepan; cook leek and celery, stirring, until leek softens. Add flour and thyme; cook, stirring, 1 minute. Gradually stir in reserved poaching liquid, milk and cream; cook, stirring, until mixture boils and thickens. Stir in chicken and mustard. Cool 10 minutes.

Preheat oven to 200°C/180°C fan-forced. Oil 1.5-litre (6-cup) ovenproof dish.

Line base and side of dish with shortcrust pastry, trim to fit; prick well all over with fork. Bake 10 minutes. Cool 5 minutes. Spoon chicken mixture into pastry case; place puff pastry over filling, trim to fit dish. Brush pastry with egg yolk; cut two small slits in top of pastry. Bake 20 minutes or until browned lightly.

User comments
My sister in law made this for us when she visited us from Sydney....It was ABSOLUTELY FABULOUS. It is now one of our standard family recipes...thanks so much, Gayle

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