Serves 6
100g butter
2 leeks, cut into 1cm pieces
6 celery stalks, chopped
50g plain flour
250ml chicken stock
125ml single cream
200g button mushrooms
750g cooked roast chicken meat, without skin or bone
salt and pepper
4tbsp chopped flat-leaf parsley
375g ready-made puff pastry
1 egg yolk, beaten with 1tbsp milk for glazing
Melt 50g butter in a large saucepan, add the leeks and celery and cook for 5 mins, stirring constantly. Add the flour and mix to a paste.
Stir in the stock and cream and the rest of the butter. Bring to the boil, reduce the heat, cover and simmer for 15 mins. Remove from heat and add mushrooms and chicken. Season and add the parlsey.
Preheat the oven to 220, gas mark 7. Roll out the pastry on a floured surface so that it is 5mm thick and at least 5cm bigger than your pie dish.
Put the pie dish upside down on the pastry and cut around it, leaving a 3cm border. Cut a 2cm wide strip of pastry to fit around the edge of the dish. Brush the edge with water and stick the strip on top. Ladle the filling into the dish, piling it up high in the centre.
Wet the pastry strip. Set the pastry lid on top and press into place, trimming off any excess. Cut a small vent in the centre then brush the pastry with the egg glaze. Mark decorative patterns in the pastry, or leave plain, as preferred.
Bake towards the top of the oven for 25 mins, then reduce to 200, gas mark 6 and cook for a further 15 mins or until the pastry is crusty and golden. If the pastry browns too quickly, cover it with a folded sheet of damp baking parchment. Serve hot straight from the dish.
100g butter
2 leeks, cut into 1cm pieces
6 celery stalks, chopped
50g plain flour
250ml chicken stock
125ml single cream
200g button mushrooms
750g cooked roast chicken meat, without skin or bone
salt and pepper
4tbsp chopped flat-leaf parsley
375g ready-made puff pastry
1 egg yolk, beaten with 1tbsp milk for glazing
Melt 50g butter in a large saucepan, add the leeks and celery and cook for 5 mins, stirring constantly. Add the flour and mix to a paste.
Stir in the stock and cream and the rest of the butter. Bring to the boil, reduce the heat, cover and simmer for 15 mins. Remove from heat and add mushrooms and chicken. Season and add the parlsey.
Preheat the oven to 220, gas mark 7. Roll out the pastry on a floured surface so that it is 5mm thick and at least 5cm bigger than your pie dish.
Put the pie dish upside down on the pastry and cut around it, leaving a 3cm border. Cut a 2cm wide strip of pastry to fit around the edge of the dish. Brush the edge with water and stick the strip on top. Ladle the filling into the dish, piling it up high in the centre.
Wet the pastry strip. Set the pastry lid on top and press into place, trimming off any excess. Cut a small vent in the centre then brush the pastry with the egg glaze. Mark decorative patterns in the pastry, or leave plain, as preferred.
Bake towards the top of the oven for 25 mins, then reduce to 200, gas mark 6 and cook for a further 15 mins or until the pastry is crusty and golden. If the pastry browns too quickly, cover it with a folded sheet of damp baking parchment. Serve hot straight from the dish.
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