Cock-a-leekie pie

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

Yield:
4 to 6 servings
Category:
Casseroles and One Pots
Cuisine:
British

INGREDIENTS:

  • 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

DIRECTIONS:

  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

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