Chicken Leek And Mushroom Pie
|Leeks||2 , cut into pieces|
|Celery stalks||6 , chopped|
|Plain flour||50 Gram (Plus 6 Tablespoon Extra)|
|Chicken stock||250 Milliliter|
|Single cream||125 Milliliter|
|Button mushrooms||200 Gram|
|Cooked roasted chicken||750 Gram, skinned, boned and cut into pieces|
|Flat leaf parsley||4 Teaspoon, chopped|
|Puff pastry||375 Gram (Ready Made)|
|Egg yolk||1 , beaten with 1 tbsp milk (For Glazing)|
|Milk||1 Tablespoon (For Glazing)|
Melt the butter in a large saucepan, add the leeks and celery and cook for 5 minutes stirring constantly.
Add 50g flour and mix to a paste.
Gradually stir in the stock and cream.
Bring to the boil, reduce the heat and simmer until thickened, about 5-10 minutes.
Remove from the heat and add the mushrooms and chicken.
Season and add the parsley.
Heat the oven to 220C/fan 200C/gas 7.
Take large, deep pie or baking dish that will hold all the filling and roll out the pastry so that it is 5mm thick and at least 5cm bigger than the pie dish.
Put the pie dish upside down on the pastry and cut around it, leaving a 3cm border Cut a 2cm-wide strip of pastry to fit around the edge of the dish.
Brush the edge of the pie dish with water and stick the strip around it.
Ladle the filling into the dish, piling it up high in the centre.
Wet the pastry strip.
Set the pastry lid on top and press into place, trimming off any excess.
Cut a small vent in the centre then brush the pastry with the egg glaze.
Mark decorative patterns in the pastry or leave plain if preferred.
Bake towards the top of the oven for 25 minutes, then reduce to 200C/fan 180C/gas 6 and cook for a further 10-15 minutes or until the pastry is crisp and golden.
If the pastry browns too quickly, cover it with a folded sheet of damp baking parchment.
Serve hot, straight from the dish.