Beef Pot Pie Recipe Homemade Beef Pot Pie
chicken and leek pie the secret to a good chicken pie is good chicken -- and keeping it simple. a lot of people use puff pastry for chicken pie but in my opinion it's not astraditional and it doesn't eat as well. this one's very simple. if you buy the pastry(and let's be honest, why wouldn't you?) that's dinner for four in an hour and ahalf. 1. pre-heat the oven to 200â°c, gas mark 4. 2. prepare 500ml of bã©chamel (white sauce)until creamy. note when making bã©chamel, you can use vegetable stock pot or chickenstock pot -- it's your choice.
3. chop the white parts of the leeks. keepthe pieces quite large so they have some texture. otherwise they just disappear in the sauce. 4. melt 10g butter in a frying pan. cook theleeks without colour in the butter until softened and most of the liquid is evaporated. 5. cut each chicken breast into three pieces.i always keep my chicken quite chunky for the simple reason that i want it only half-cookedwhen i assemble the pie. smaller pieces will dry out. my way, the pie and the chicken finish cooking simultaneously. 6. pouch the chicken pieces for approx 10minsin the bã©chamel sauce -- dissolve one further knorr chicken stock pot into the sauce. keepstirring until the chicken is half-cooked.
7. transfer the chicken, bã©chamel and leekmix to a pie dish. 8. roll out the shortcrust pastry. lay thepastry over the dish and mould it around the side of the dish so it holds in place. ithelps to glaze the edge of the dish with beaten egg beforehand to help it stick. brush the pastry lid with the egg wash. this will help give it some colour in the oven. don't betempted to trim the pastry because it will shrink in the oven and if the pastry shrinks,the pie will leak. 9. put it straight into the oven for 20 to 30 minutes, or until it is golden brown on top. how easy was that?
