Chicken & Leek Pie

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It is worth poaching the chicken, as the result is full of flavour with the added bonus of a good flavoured stock for soup.

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  • 1.2ltr (2 pint) pie dish
  • 1.8kg (4lb) free range chicken
  • 1 large onion, quartered
  • 2 sticks of celery, cut into 6 pieces
  • Salt and black pepper
  • 1 bunch of thyme
  • 2.2ltr (4 pints) water
  • 500g (1lb 2oz) leeks, sliced and washed
  • 55g (2oz) butter
  • 55g (2oz) plain flour
  • 300ml chicken stock
  • 250g (9oz) puff pastry
  • 1 egg, beaten

Place chicken, onion, celery, seasoning, thyme and water, plus washed trimmings of leeks, into the AGA stockpot, bring to the boil and simmer for 5 minutes.

2, 3 and 4 oven AGA: Transfer to the Simmering Oven for about 3 hours, until the meat is falling from the bone.

Strip the meat from the bones and cut into large pieces - this should give around 625g (1lb 6oz) of cooked chicken. Strain the stock.

Saute the leeks in the butter until just tender, about 5 minutes. Stir in the flour and seasonings, add the chicken stock and bring to the boil, stirring until thickened. Add the chicken pieces and place into the pie dish.

Roll out the pastry and cover the dish, make a hole for the steam and use pastry trimmings to garnish the top. Brush with beaten egg.

2, 3 and 4 oven AGA: Cook on on the floor of the Roasting Oven for about 25 minutes until risen and golden.

Serve with steamed carrots and cabbage.

Rayburn Cooking: Bring to the boil then poach the chicken in the Main Oven on Low. Bake the pie at 200°C, Gas Mark 6 for about 25 minutes or until golden.

Conventional cooking: Poach the chicken on the hob. Bake the pie at 200°C, fan oven 180°C, Gas Mark 6 for about 25 minutes or until golden.

Recipe by Dawn Roads.

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Size 5
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