Chicken, leek and cider pie
Our Head Chef, Ron Marriott, shares this delicious chicken, leek, and cider pie recipe with us before the leek season draws to a close. You’ll have extra sauce with this recipe after you’ve strained the filling, which can be poured generously over a slice (or two!) of the pie. Serve alongside roasted new potatoes and garlic fine green beans.
Chicken, leek, and cider pie
- 4 chicken breasts
- 1 white onion
- 2 large-sized leeks
- 2 bottles of medium-dry cider (330 ml each)
- 300ml cremè fraiche
- 10 sprigs of thyme
- 1 litre chicken stock
- 2 packs pre-made pastry (your choice)
- Salt and pepper
- 1 egg
- 10g caster sugar
- Peel and slice the onion and leeks.
- In a large saucepan, sweat the onions and leeks in a little olive oil with the thyme (use the leaves picked from the stems).
- After 10 minutes on low-medium heat, add one bottle of the cider.
- Dice the chicken and add to the pan along with the chicken stock and the other bottle of cider.
- Cook for 30 minutes and season with salt and pepper.
- Add the crème fraiche and thicken with watered-down cornflower. You want it to be thick but runny.
- Over a bowl, position a strainer and drain the chicken and leeks.
- Line a dish with a pack of the pastry (enough to go slightly over the edge).
- Add the filling and cover with the other pack of pastry.
- Crack and beat the egg and add the sugar.
- Put a cut about 2” in the middle of the pastry to let the steam out whilst cooking.
- Egg wash and bake for 40 minutes at 180 C until golden.
- Check with a probe or stick a knife in for 10 seconds and carefully check that it’s hot.
We like the extra sauce after straining the filling, which can then be poured generously over a slice (or two!) of the pie.
— Church House Westminster (@Churchhouseconf) March 28, 2022