Chicken and leek pie is a British comfort classic, and while it may seem tricky to make, it's usually a straightforward recipe. However, it's important to avoid some key mistakes while following one chef's golden rule.
Ben Chaplin, Head Chef at The Black Friar in Manchester, explained: "One common issue is the filling being too wet. Thicken your sauce before cooling, more gravy powder or roux will do the job. This stops the leaks and gives you a cleaner bake. You can also prep ahead, build your pie in advance and bake it to order, just making sure you adjust the cooking time depending on the size. Lastly, follow the golden rule - your pie should be golden brown and piping hot all the way through. Rest it for a few minutes before cutting, just like you would with a joint of meat. It makes a difference."
How to make chicken, leek and mushroom pieIngredients
Method
Set the oven to 180C.
Heat 50ml of olive oil in a medium-sized pan over a gentle heat. Add finely sliced leeks, crushed garlic, and a few sprigs of thyme. Cook slowly, stirring occasionally, until everything softens without taking on colour.
Tip in the mushrooms and cook for a further two minutes, just until they start to release moisture.
Stir through the béchamel sauce and season well - go slightly heavy with the salt and pepper to offset the addition of raw chicken. If you like, add a splash of truffle oil here for a more luxurious finish.
Add chopped raw chicken breast to the pan and fold everything together so the meat is well coated in the sauce.
Spoon the mixture into an ovenproof dish. Drape a sheet of ready-rolled puff pastry over the top, trimming the edges to fit neatly. Score the surface lightly with a knife to create a pattern, then brush all over with beaten egg yolk for a glossy finish. Bake in the oven for 25 to 35 minutes, or until the pastry is golden and crisp.
