Pastry is the best. And I actually made it from scratch for this pie – with help from my trusty Kenwood!

[15 mins prep / 4o mins baking @ 180 degrees C / serves 4 : 3 chicken breasts, 2 leeks, half an onion, half a tub of Philadelphia, 200ml chicken stock, 125g plain flour, 55g butter, pinch of salt, water]

1) chop the leek, onion and chicken. Fry chicken in a pan, and after 5 mins add the leek and onion.

2) add the chicken stock and leave to simmer.

3) put the flour, butter and salt in a food processor and pulse. Gradually add the water to combine. Once a dough is formed, place aside.

4) remove the chicken pan from the hob and stir in the Philadelphia.

5) pour into a pie dish (mine is le Crueset naturally).


6) roll out the pastry and place on top of the pie dish. Cut of excess pastry.

At this point I made a couple of leaves with the leftover pastry, but you can make whatever design you like. In hindsight I’d go for a chicken.

7) egg wash or milk wash the pastry and bake for 30 mins until golden brown.

Serve with greens and chicken gravy.

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