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Chicken, Leek & Carrot Pie



you'll need -

For the Pastry

  1. 225g Plain flour

  2. ¼ tsp salt

  3. 110g Butter, chilled cut into ½ inch cubes

  4. 30g Grated parmesan cheese

  5. 2 egg, yolks only

  6. 1 tbsp water

For the Filling

  1. 5 tbsp Butter

  2. 2 Chicken thighs, skinned, boned and diced

  3. 675g Carrots sliced into ½ inch chunks

  4. 675g Leeks sliced into ½ inch chunks

  5. 2 Fresh bay leaves

  6. 5 tbsp water

  7. 1 glass of white wine

  8. 2 tbsp Chopped tarragon or chervil (or failing that parsley)

  9. Sea salt and ground black pepper


  • Rub the butter lightly into the flour with your finger tips, lifting the mixture while rubbing to keep it cool and as airy as possible. Continue until the mixture resembles fine breadcrumbs.

  • Add the sugar to the dry ingredients and mix in well.

  • Beat the egg yolks together and add the cold water. Make a well in the centre of the flour and stir in the egg mixture with a knife to produce soft dough.

  • Turn the dough onto a floured board and kneed lightly until smooth. Wrap in cling film and refrigerate until ready roll out.

  • Heat the oil or butter in a pan and cook the chicken, carrots and leeks gently for 4-5 minutes.

  • Add the bay leaves, seasoning, white wine and water to the pan. Bring to the boil, cover and cook for 10-15minutes until the carrots and leeks are tender.

  • Uncover and allow some of the cooking juices to evaporate until vegetables and chicken look glazed.

  • Stir in the herbs. Set aside and allow to cool.

  • Preheat the oven to 190oC/Gas

  • Roll out the pastry on a well floured work surface.

  • Line a large pie dish with the pastry and cut a lid for the top.

  • Spoon in the filling and cover with the top crimping down the edges, cut a little hole in the centre to allow the steam to escape.

  • Bake for 35-40 minutes until pastry is golden.