This post is because of my husband. My husband is not straight forward to cook for, when I first met him he ate no vegetables at all, sorry a slight exaggeration, he ate peas, but the peas had to be from a can and called mushy! Can that be called a vegetable? Id say no so return to the statement that my husband ate no vegetables. This wasn’t such a problem when we were young and didn’t worry about health concerns, I just left any vegetables off of his plate. I tried over the years to sneak healthier things into my husbands food, lots of times very successfully although there were times after he learned to be suspicious when I got caught out! In more recent years, tastes and health have changed and including vegetables is now not so difficult, although that does not include any kind of brassica!
I look after and cook for children so often times if I make something that turns out to be popular with all 3 children (a very rare event!) I will try it out at home on my husband! This pie is one such thing, thumbs up from the kids and my husband! In the beginning my husband would pick out the carrots but now he eats it all! Pie is a favourite of my husbands, he says he particularly likes mine and was concerned one day that if anything happened to me he may never get to have that pie again! It’s true that a lot of what I cook is made up at the time and no recipe is followed, luckily I have a food blog to record these things! I have been meaning to get this recipe written down for a long time so just for my lovely husband here it is!
I do tend to use store-bought pastry but get the all-butter kind so no other weirdly named ingredients are added. This recipe works just as well with puff or shortbread pastry. I don’t have pastry on the bottom as I can’t face the worry of soggy bottoms and it cuts down on the calories.
Despite many attempts taking a pretty picture of a pie proved impossible!
- 2 chicken breasts, cut into bite size pieces
- 1 tbsp oil
- 200 ml chicken stock
- 1 large carrot, peeled and sliced
- 1 medium leek, cleaned and sliced
- 1 sheet of ready to roll short crust or puff pastry
for the sauce
- 225 ml milk plus a little extra for brushing the pastry
- 20 grams plain flour
- 20 grams butter
- 1/2 heaped teaspoon dried tarragon
- salt and pepper to taste
- Preheat the oven to 200 C, 400 F, Gas 6.
- Add the stock to a sauce pan and add the sliced carrots, briefly cook for a few minutes until jut softened. Turn off the heat and set aside, keep the stock as you made need some to thin the sauce later.
- Heat the oil in a frying pan over medium heat and add the chicken pieces, stir to coat in oil until chicken begins to colour. Add the leeks and fry gently until leeks are softened. Remove from the heat and set aside.
- To make the sauce add the milk, flour and butter to a saucepan, heat over a medium heat whisking constantly until mixture comes to the boil and has thickened. When this happens remove from the heat and add the tarragon and season with salt and pepper.
- Pour the sauce over the chicken and leeks and also add the carrots, stir together. If you would like a thinner sauce use some of the reserved stock from the carrots to thin to the consistency you like. Tip into a pie dish.
- With a piece of paper towel wipe the edge of the pie dish with a little milk so the pastry will stick.
- Put the prepared pastry sheet over the pie dish and press firmly around the edge of the pastry so it sticks to the dish and seals all the way around it then trim any excess pastry away with a knife.
- Brush the pie with a little milk and bake for 25 minutes.