Cock-a-leekie pie

Very British. Can be made with top and bottom crusts, or just top, or no crusts at all.

1 tbsp olive oil
1 tbsp butter
1 Spanish onion chopped
3 cloves of garlic, finely sliced
400 g de-boned chicken thighs (and/or breasts) cubed
200 g leeks sliced, white parts only
2 tbs. flour
150 ml white wine
300 ml chicken stock
200 ml cream (light to heavy, your choice)
2 tsp Dijon or English mustard
Salt and black pepper to taste
100 g prunes halved )fresh or dried)
150 g feta or Caerphilly cheese crumbled
50 g mixed chopped tarragon and flat leaf parsley

YIELD: 4 to 6 servings

COURSE: Casseroles and One Pots

CUISINE: British


  1. Heat oven to 350ºF.
  2. In a medium sized saucepan melt the butter and oil then fry the onions and garlic until they start to colour, about 10 minutes
    Then add the chicken and cook for a further 5 minutes until the chicken is sealed
  3. Add the leeks and flour stirring continually until they are well combined
  4. Add the wine and chicken stock slowly until the sauce has thickened
  5. Add the cream and mustard and then season
  6. Take off the heat and stir in the prunes, cheese and herbs
  7. Place the pie filling into a medium sized pie dish
  8. Mix the egg yolk and cream together and then brush around the pie dish. Cover with pastry and cut around the sides with a knife
  9. Brush the remaining egg mix over the pie
  10. Poke a couple of small holes in the pastry to let out the steam
  11. Cook in the oven for 25 minutes, remove from the oven and serve