Chicken, leek and potato pot pie

Updated at: Thu, 17 Aug 2023 13:28:20 GMT

Step 1

to the finished sauce.

Step 2

serves 4

Step 3

step one

Step 4

Preheat the oven to 220°C/425°F/ gas

Step 5

Season the chicken thigh pieces.

Step 6

Heat half the oil in a large heavy-based frying pan and add the chicken pieces, then fry over a moderate heat until just sealed.

Step 7

Remove from the pan with a slotted spoon and set aside on a plate.

Step 8

step two

Step 9

Add the remaining oil to the frying pan, tip in the leeks and potatoes and fry over a moderate heat for 5 minutes or until the leeks are soft and the potatoes are nicely coated.

Step 10

Return the chicken to the pan and pour over the cream (reserving a tablespoon for brushing the top of the pie).

Step 11

Bring to the boil, then reduce the heat and simmer for 3-4 minutes until the cream has slightly reduced and thickened and the potatoes are almost tender.

Step 12

Season to taste.

Step 13

step three

Step 14

Transfer the chicken and potato mixture to a 2 litre (2 pint) pie dish and allow to cool slightly.

Step 15

Meanwhile, roll out the ready-rolled pastry to a slightly larger round than the pie dish and cut out.

Step 16

Cut the trimmings into long thin strips about 5cm (1 inch) wide (but don't be too fussy).

Step 17

Dampen the rim of the pie dish with water and then line with the pastry strips.

Step 18

Brush with a little more water and then cover with the pastry lid.

Step 19

Press the edges firmly to seal, then trim the edges and flute with the back of a knife.

Step 20

step four

Step 21

Brush the top with the reserved tablespoon of cream (but not the sides, as this will stop the pastry from rising).

Step 22

Bake for 25- 30 minutes until the pastry is golden brown and the filling is piping hot.

Step 23

Serve straight to the table and allow people to help themselves.

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