Flavourful Cooking

Nº 64 · World Dishes · serves 4

British Chicken and Leek Pie with a Puff Pastry Lid

Creamy chicken with leek, carrot and mushrooms under a crisp puff pastry lid: a British pub classic, without the faff of a pie dish.

€9–11approx. €2.25–2.75 ppMild20 min prepLOW 5–6 hrs · HIGH 3–4 hrsFreezes well
British Chicken and Leek Pie with a Puff Pastry Lid

Ingredients serves 4

Tick off what you already have at home.

  • MercadonaLidlCarnicería

    Aisle: carnicería / aves. Usually pre-packed with the fresh meat as 'contramuslo deshuesado'; a poultry stall will also debone it.

  • Any supermarket

    Aisle: caldos y sopas. Stock comes in cartons near the soups; compare salt levels.

  • Any supermarket

    Aisle: lácteos. Cooking cream often comes in shelf-stable cartons, not chilled.

  • Any supermarket

    Aisle: lácteos / refrigerados. Rolls are in the chiller with pizza dough and fresh pasta; frozen works too.

  • Any supermarket

    Aisle: huevos. Eggs are not refrigerated in Spanish shops; that is normal.

To serve

Method

  1. 1

    Dust the chicken with flour, salt and pepper. Put it in the slow cooker with the leek, carrot, mushrooms (optional) and thyme.

  2. 2

    Stir the mustard into the stock and pour over the chicken. Put the lid on and cook for 5–6 hours on LOW or 3–4 hours on HIGH.

  3. 3

    Stir in the cream for the last 15 minutes and let the sauce thicken slightly on HIGH. Meanwhile, preheat the oven to 200 °C.

  4. 4

    Cut the puff pastry into 4 pieces, brush with egg (optional) and bake for 15–18 minutes until golden on a baking tray lined with baking paper.

  5. 5

    Spoon the filling into deep plates and lay a puff pastry lid on each plate.

Flavourful Cooking · slowcookerspain.com/en/recipes/british-chicken-and-leek-pie-with-a-puff-pastry-lid/