Chicken pie, gravy, mash and fancy leeks
- Prepare
- 30 mins to 1 hour
- Cook
- 1 to 2 hours
- Serve
- Makes 1 large pie or 2 small pies
- Dietary
- Nut-free
This takes the simple pie and mash to a higher level as it’s served with freshly prepared pastry, homemade gravy and mustardy leeks.
Ingredients
For the pie filling
- 50g/1¾oz unsalted butter
- 2 celery sticks, chopped
- ½ fennel bulb, chopped
- 1 onion, chopped
- 3 garlic cloves, sliced
- 1 tbsp chopped fresh thyme
- 1 tbsp fresh tarragon stalks, plus 1 tbsp chopped fresh tarragon
- 6 chicken thighs, skin removed, meat cut from the bones (skin and bones reserved)
- 2 tbsp plain flour
- 1 bay leaf
- 250ml/9fl oz dry cider
- 500ml/18fl oz chicken stock
- 100ml/3½fl oz crème fraîche
- salt and freshly ground black pepper
For the pastry
- 150g/5½oz butter, cold and cut into cubes
- 400g/14oz self-raising flour, plus extra for dusting
- 1 free-range egg, beaten, plus extra for brushing
- 3–4 tbsp cold water
- 1 tsp nigella seeds
- 1 tsp fennel seeds
For the mash
- 125ml/4fl oz full-fat milk
- 125ml/4fl oz double cream
- 130g/5oz unsalted butter
- 1 bay leaf
- 3 garlic cloves, smashed
- few fresh thyme sprigs
- 500g/1lb 2oz boiled potatoes
- salt and freshly ground black pepper
For the chicken gravy
- 500ml/18fl oz chicken stock
- 2 onions, finely chopped
- 3 garlic cloves, crushed
- 1 bay leaf
- few fresh thyme sprigs
- chicken thigh bones (see above)
- salt and freshly ground black pepper
For the leeks
- chicken skin (see above)
- 3 leeks, trimmed and cut into 10cm/4in pieces
- 1 tsp Dijon mustard
- 1 tbsp olive oil
- 2 tsp cider vinegar
- 1 tsp chopped fresh tarragon
- salt
Method
To make the filling, heat the butter in a large saucepan or casserole and fry the celery, fennel, onion, garlic, thyme and tarragon stalks for 15 minutes.
Add the thigh meat and cook for 2–3 minutes, or until coloured all over. Sprinkle in the flour and stir.
Add the bay leaf and cider. Cook until the cider is reduced by half and then add the stock. Simmer for 25 minutes and then add the crème fraîche. Season with salt and pepper.
Remove the tarragon stalks and bay leaf. Stir in the chopped tarragon and then leave the mixture to cool.
To make the pastry, blend the butter and flour together in a food processor until the mixture resembles fine breadcrumbs. Gradually add the egg and cold water until the dough comes together. Wrap in clingfilm and chill in the fridge for 30 minutes.
To assemble the pie, preheat the oven to 220C/200C Fan/Gas 7.
Reserve some pastry for the lid. Roll the rest of the pastry out on a lightly dusted work surface. Line a pie dish with the pastry and add the cold filling.
Roll the lid out on the floured surface. Place the lid on top of the pie and brush with egg. Bake for 30–40 minutes.
To make the mash, heat the milk, cream, butter, bay leaf, garlic and thyme in a large saucepan for at least 30 minutes over a low heat.
Sieve, discard the aromatics and beat the warm liquid into the potatoes. Mash, season with salt and pepper and keep warm.
To make the gravy, place all of the ingredients in a large saucepan and cook until the stock is reduced by three quarters. Strain and then add any surplus pie liquor.
Season with salt and pepper and reduce if necessary. Strain again then set aside and keep warm.
To make the leeks, preheat the oven to 200C/180C Fan/Gas 6.
Put the chicken skin flat between two baking trays and roast for 20 minutes, or until crisp. Set aside to cool.
Cook the leeks in a saucepan of boiling salted water for 5 minutes, or until soft. Drain and transfer to a bowl.
Mix the mustard, oil, vinegar and tarragon together in a small bowl and spoon over the leeks. Crumble over the chicken skin.
Serve the pie with the mash, gravy and leeks.
