Also known as Chicken, Leek and Potato pie. Serve to vegetarians for an enthusiastic reaction.
- An onion, chopped
- 4 large chicken legs
- 2 rashers of bacon
- 2 leeks, chopped
- Handful of baby new potatoes (around 6-8, depends how big your hands are obviously)
- Olive oil
- 500ml chicken stock
- 1 packet of puff pastry (don’t judge me)
- Wholegrain mustard
- Parmesan cheese
- Salt n’ Pepa
Place the four chicken legs on a baking tray, add a pinch of salt, and roast until cooked (about 35 mins at 180C).
In a large pot, melt a dash of olive oil and some butter over a low heat. Chop the bacon into small pieces, and fry. Add the onion and the leeks, and sautee until soft. Chop the potatoes into small pieces, then add to the pot along with the 500ml of chicken stock. Simmer over a low heat for around 20 minutes, until the stock has reduced.
After 20 minutes or so, add a teaspoon of mustard, a little parmesan, then season the pot with salt and pepper to taste. Once the chicken is cooked, strip the meat off and add it to the pot. Finally, mix in a tablespoon of flour, to thicken the sauce.
Roll out half a pack of puff pastry into a large square, large enough to cover the pie dish. Ladle the mixture into the dish, then add the pastry on as a lid. Seal the edges, trim any excess, and make two tiny holes in the middle for the steam to escape.
Cook until the pastry is puffed and golden, around 20-30 mins.
Inspired by Bird Pie from Roald Dahl’s The Twits.