BAKER'S COCK-A-LEEKIE PIE
I've been making this pie every time we get leeks for over a year now. It always goes down well. The original recipe is by Matt Baker (hence the name) on Blue Peter. It was shown on a Hogmany special in 2005 I think. I get three generous portions out of this, though it could probably serve 4, and I usually serve with extra veggies. If I have any pastry left over, I usually cut it into stars, brush with any left-over egg and sprinkle with cinnamon and sugar and bake under the pie. My sister loves it!
Provided by lalala109
Categories Savory Pies
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oven to 180 degrees Celsius or gas mark four. Then start melting 40g of butter in a big pan. Keep the heat low. Add the chopped chicken fillets to the pan.
- Then add the chopped leeks (you don't have to wait for the chicken to cook - just chuck the leeks in after it). Fry for two to three minutes on a medium heat. Now add 40g plain flour to the mix. Stir everything thoroughly and cook for another two minutes.
- Now pour in the milk and the chicken stock and keep stirring for five minutes or so until the mixture gets thick and creamy (make sure you keep stirring or it'll stick to the bottom of your pan). Add salt and pepper to taste and then pour the mixture into a pie dish.
- Next, roll a piece of puff pastry until it is just larger then the pie dish and around half a centimetre thick. Place the pastry on top of the pie mix pressing the edges into the dish. Any off cuts of pastry can be used to decorate the pie. A little milk or water will help your decorations stick to the rest of the pastry (I use some of the beaten egg).
- Finally, brush the top of the pie with a beaten egg and place in the oven for around 35 minutes or until the pastry is risen and golden.
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Jana Hussein
[email protected]This pie is delicious! I highly recommend it.
Palesa Oliphant
[email protected]I love that this recipe uses a store-bought pie crust. It saves a lot of time.
Camry Norine
[email protected]This pie is a great way to use up leftover chicken and vegetables.
soup
[email protected]I've never made chicken pot pie before, but this recipe made it easy.
Jahanzaib Javed
[email protected]This pie is a bit time-consuming to make, but it's worth it.
Just jayee
[email protected]I'm not a fan of chicken pot pie, but this recipe changed my mind. It's so delicious!
Rauf Aslam
[email protected]This pie is the perfect comfort food for a cold winter day.
Kara Irving
[email protected]I've made this pie several times and it's always a crowd-pleaser.
Sadia Begum
[email protected]This is my new favorite chicken pot pie recipe! It's so easy to make and it always turns out perfect.
Horatio fuselier
[email protected]I made this pie for a potluck and it was a huge hit! Everyone loved it.
Steven B mkhize
[email protected]This pie was a bit too salty for my taste, but otherwise it was very good.
Uddin Nabil
[email protected]I'm not a huge fan of leeks, but I loved this pie! The chicken and leek filling was creamy and flavorful, and the crust was flaky and delicious.
Relebohile Mbuli
[email protected]The filling was a bit too runny for my taste, but the flavor was still good.
deborah Sylvester
[email protected]This pie is a great way to use up leftover chicken. It's also very easy to make, which is a bonus.
Tegan Phillips
[email protected]I followed the recipe exactly and it turned out perfect! The pie was so easy to make and it was a hit with my family.
Zannat Beauty
[email protected]This pie was absolutely delicious! The filling was creamy and flavorful, with just the right amount of chicken and leeks. The crust was flaky and golden brown. I will definitely be making this pie again.